Job Description

• Supervise and oversee the daily operations of the restaurant to ensure smooth and efficient service

• Welcome guests and provide professional customer service in accordance with the hotel's service standards

• Monitor the quality of food, beverages, and service to ensure the highest level of guest satisfaction

• Ensure the cleanliness, organization, and readiness of the dining area and restaurant equipment before and after service

• Handle guest requests, inquiries, and complaints promptly and professionally

• Coordinate with the Kitchen, Front Office, and other departments to ensure smooth hotel operations

• Monitor inventory levels and control the issuance and storage of restaurant supplies, ingredients, and beverages

• Handle payment transactions, daily sales reconciliation, and prepare daily operational reports accurately

• Ensure compliance with hotel policies, food safety, hygiene, and health and safety standards

• Perform other duties as assigned by the Restaurant Manager

Qualifications

• Age 25–35 years

• Bachelor's degree in Hospitality Management, Tourism Management, Business Administration, or a related field

• Pleasant personality with a strong customer service mindset and good interpersonal skills

• Honest, responsible, and detail-oriented

• Able to work flexible shifts, including weekends and public holidays

Work Experience

• Minimum 2–4 years of experience in Food & Beverage or restaurant operations

• At least 1 year of experience in a supervisory role or as a Senior Waiter/Senior Captain

• Experience in a 3–5-star hotel or a reputable restaurant will be an advantage

• Pre-opening hotel experience will be an advantage

Compensation & Benefits

• Attractive Salary Package

• Service Charge

• Duty Meals

• Public Holidays

• Annual Leave

• Social Security

• Group Insurance