1) Oversee daily restaurant, bar & banquet service operations, assign shifts and conduct pre-shift briefings.
2) Monitor service standards, venue hygiene and table setup; correct improper service on-site.
3) Serve VIP guests, handle all customer complaints and resolve service issues promptly.
4) Train new staff on service procedures, POS system and hotel standards; supervise team discipline & grooming.
5) Manage tableware inventory, control consumable costs and minimize breakage loss.
6) Coordinate banquets & private events with kitchen and sales teams.
7) Submit daily operation reports and collaborate with cross-departments.
8) Deal with on-site emergencies to guarantee smooth dining experience.