Operations Management

• Manage the day-to-day operations of the restaurant ensuring smooth and efficient service.
• Supervise all service activities and ensure compliance with resort standards and policies.
• Monitor food and beverage quality presentation and consistency.
• Maintain accurate stock levels and oversee ordering storage and inventory control.
• Ensure adherence to hygiene safety and sanitation standards (HACCP).

Guest Experience

• Deliver an exceptional dining experience by maintaining high service standards.
• Handle guest inquiries and complaints promptly and professionally.
• Build and maintain strong relationships with guests encouraging repeat visits.

Team Leadership

• Recruit train supervise and motivate team members to perform to the highest standards.
• Conduct regular briefings performance evaluations and on-the-job training.