restaurant

Supervise and coordinate daily restaurant operations, including staff scheduling, table management, and service quality monitoring

• Lead, train, and mentor front-of-house team members to maintain high service standards and foster a collaborative work environment
• Handle customer feedback professionally, resolve service issues promptly, and ensure guest satisfaction
• Monitor inventory levels, assist with stock management, and ensure compliance with food safety and hygiene regulations
• Greet and serve customers with a friendly, professional attitude whilst taking orders accurately and efficiently
• Prepare and serve food and beverages according to established recipes and presentation standards
• Maintain cleanliness and hygiene of dining areas, service stations, and kitchen facilities in compliance with NEA food safety regulations