Job Description

Job SummaryKey Responsibilities:

• Oversee all aspects of the restaurant's daily operations, including service, staff supervision, reservations, and guest satisfaction.
• Lead, train, and motivate the front-of-house team to deliver exceptional and consistent service.
• Monitor guest feedback and address any concerns or complaints promptly and professionally.
• Work closely with the kitchen team to ensure smooth service flow, menu coordination, and special events execution.
• Ensure that the restaurant meets health, safety, and hygiene standards at all times.
• Manage staff scheduling, attendance, and performance, ensuring optimal coverage and productivity.
• Monitor and control operating costs, inventory, and wastage while maximizing revenue and profitability.
• Collaborate with the F&B Manager on menu planning, promotions, and guest experience enhancements.
• Prepare operational reports and contribute to budgeting and forecasting activities.
• Uphold the brand standards of Morea House Hotel and contribute to a refined and welcoming atmosphere.

Qualifications & Experience:

• Minimum of 3xe2x80x935 yearsxe2x80x99 experience in restaurant or food & beverage management, preferably in a hotel or fine-dining environment.
• Proven leadership skills with the ability to manage and inspire a diverse team.
• Strong knowledge of food, wine, and service etiquette.
• Excellent communication, problem-solving, and customer service skills.
• Proficiency in POS systems and restaurant management software.
• Strong organizational and time management skills.
• A hands-on approach, with a passion for hospitality and a keen eye for detail.
• Flexibility to work shifts, weekends, and public holidays as required.

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