Assist in managing the day-to-day operations of the restaurant outlet, ensuring exceptional guest experiences in line with five-star hospitality standards.
Supervise, train, and motivate the service team to maintain high levels of service quality, grooming, hygiene, and operational efficiency.
Monitor guest satisfaction, handle guest complaints professionally, and ensure prompt resolution of service issues.
Coordinate with Kitchen, Housekeeping, and other departments to ensure seamless service delivery and smooth outlet operations.
Drive outlet revenue through effective upselling, promotions, and guest engagement initiatives.
Monitor inventory, breakage, and operating supplies while ensuring adherence to cost-control measures.
Ensure compliance with food safety, hygiene, and brand standards, including HACCP and statutory requirements.
Assist in preparing duty rosters, performance evaluations, and training plans for team members.
Support the Outlet Manager in achieving departmental goals, budgets, and service excellence targets.

Bachelor's Degree or Diploma in Hotel Management, Hospitality Management, or a related field.
4–5 years of experience in Food & Beverage Service operations, preferably in a luxury or five-star hotel environment.
Minimum 1–2 years of supervisory experience in a restaurant or specialty outlet.
Strong leadership and team management abilities.
Excellent communication and guest relations skills.
Sound knowledge of restaurant operations, food and beverage service standards, and fine dining etiquette.
Strong problem-solving and decision-making capabilities.
Proficiency in POS systems, Microsoft Office, and restaurant management software.
Ability to work under pressure and manage multiple priorities effectively.

Assistant Manager-Restaurant & Bar