Hotel Staff

Job highlights

• PF, ESI (ESIC)Job DescriptionKey Responsibilities
• Assist the Restaurant Manager in overseeing the daily restaurant operations and ensure smooth functioning across all areas.
• Take complete responsibility for the restaurant during the Restaurant Manager's day off or absence.
• Monitor and control sales performance, cost control, quality, service standards, cleanliness, equipment condition and guest satisfaction.
• Maintain positive working relationships among employees and across departments.
• Support interviewing, hiring, training, performance evaluation, coaching, counselling and disciplinary processes.
• Assist in developing and implementing training materials in line with company guidelines.
• Support the creation and maintenance of an updated restaurant operations manual.
• Maintain accurate records and documentation related to restaurant operations.
• Conduct daily briefings and team meetings to ensure effective communication and operational performance.
• Participate in servi

Key Responsibilities • Assist the Restaurant Manager in overseeing the daily restaurant operations and ensure smooth functioning across all areas. • Take complete responsibility for the restaurant during the Restaurant Manager's day off or absence. • Monitor and control sales performance, cost control, quality, service standards, cleanliness, equipment condition and guest satisfaction. • Maintain positive working relationships among employees and across departments. • Support interviewing, hiring, training, performance evaluation, coaching, counselling and disciplinary processes. • Assist in developing and implementing training materials in line with company guidelines. • Support the creation and maintenance of an updated restaurant operations manual. • Maintain accurate records and documentation related to restaurant operations. • Conduct daily briefings and team meetings to ensure effective communication and operational performance. • Participate in service operations as required and ensure adherence to restaurant standards and practices. • Work with the Restaurant Manager to establish departmental goals, strategies, procedures and policies. • Monitor food, beverage, material and equipment inventory to ensure adequate stock availability. • Track local competitors and identify opportunities for operational improvement.