Develop and execute strategies to deliver exceptional dining experiences, ensuring seamless operations.
Key Responsibilities:
* Foster a positive guest experience through professional service and effective issue resolution.
* Oversee front-of-house activities including reservation management, seating arrangements, and efficient dining flow.
* Collaborate with the culinary team for synchronized service coordination.
* Lead recruitment, training, and development of restaurant staff.
* Conduct regular briefings and lead training sessions on service standards and menu knowledge.
Requirements:
* Minimum 3-5 years' experience in executive-level dining operations, preferably in fine dining environments.
* Strong leadership, communication, and customer service skills.
* Familiarity with reservation systems and POS technology.
* Wine and spirits expertise; sommelier certification advantageous.