Job Description

• Supervising and coordinating the activities of the F&B service staff, ensuring that service standards are met and maintained.
• Welcoming and seating guests, taking their orders, and providing recommendations on menu items.
• Overseeing the service flow, ensuring timely and efficient delivery of food and beverages to guests.
• Handling guest inquiries, complaints, and special requests in a professional and efficient manner.
• Monitoring and ensuring the cleanliness and organization of the dining area, bar, and service stations.
• Assisting in training and motivating staff to provide exceptional service and uphold the restaurant’s standards.
• Collaborating with the kitchen staff to ensure smooth communication and coordination between front-of-house and back-of-house operations.
• Handling cash and credit card transactions, as well as managing guest checks and billing processes.
• Conducting pre-shift meetings to communicate information about menu specials, reservations, and special events.
• Monitoring inventory levels of food, beverages, and supplies, and communicating any replenishment needs to management.
• Assisting with scheduling and staffing decisions to ensure adequate coverage during peak business hours.
• Participating in menu planning and development, providing feedback on current offerings and potential new items.
• Collaborating with the restaurant management team to implement promotions, special events, and marketing initiatives.
• Developing and maintaining relationships with regular guests, providing personalized service and anticipating their needs.
• Assisting with the training and development of new and existing staff members, focusing on enhancing service skills and product knowledge.
• Conducting performance evaluations and providing feedback to staff members to support their professional growth and development.
• Ensuring compliance with health and safety regulations, sanitation standards, and company policies and procedures.
• Handling any other duties as assigned by the restaurant manager or other members of the management team.

Qualifications

• Previous experience in a similar role in a fine dining restaurant or upscale hotel establishment.
• Strong leadership and supervisory skills, with the ability to motivate and train staff effectively.
• Excellent communication and interpersonal skills, with a focus on providing exceptional customer service.
• Extensive knowledge of food and beverage offerings, including menu items, ingredients, and preparation methods.
• Ability to work in a fast-paced environment and handle high-stress situations with composure.
• Proficiency in handling cash transactions and using point-of-sale systems.
• Flexibility in work schedule, including evenings, weekends, and holidays.
• A high school diploma or equivalent is typically required, with additional certification or training in hospitality management or a related field being beneficial.

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