sofia.maung1

Supervise and train restaurant staff to maintain high service standards, ensuring smooth daily operations and fostering a positive work environment.  Address guest inquiries, feedback, and complaints promptly and professionally to ensure exceptional dining experiences and maintain high customer satisfaction scores.  Oversee scheduling, workflow, and resource allocation to ensure optimal staff performance and seamless service delivery.  Implement upselling techniques and promotional strategies to drive revenue growth while maintaining cost control and profitability.  Monitor stock levels, coordinate with suppliers, and manage ordering to maintain consistent availability of menu items without waste.  Ensure adherence to food safety regulations, hygiene standards, and company policies to guarantee a safe and compliant dining environment.  Assist in budgeting, cost analysis, and revenue reporting to align with the restaurant’s financial goals.  Support planning and execution of special events, private bookings, or promotional activities to enhance the restaurant’s reputation and guest engagement.  Work with the culinary team to refine menu offerings based on customer preferences and market trends.  Operate and manage point-of-sale (POS) systems to track transactions, reservations, and staff performance effectively.  Understanding and familiar with all S.O.P and training procedures.  Price comparison for newly opened lounge.  Direct reporting to F&B director for newly opened lounge.  Ensuring the job is done according to the standard and handing over to the F&B leaders

 Coordinating daily restaurant management operations.  Delivering superior food and beverage service and maximizing customer satisfaction.  Responding efficiently and accurately to restaurant’s customer complaints.  Coordinating daily Front and back of the house’s restaurant operations.  Regularly reviewing product quality and research new vendors. Organizing and supervising shift efficiently  Apprising staff performance and providing feedback to improve productivity.  Training newly hired and current staff on proper customer service practices.  Adhering food & beverage procedure throughout the property.  Managing in compliance with all local, state and federal beverage & liquor law.  Attending pre and post-convention meetings as needed.  Comprehending budgets, operating statements and payroll progress report.  Managing inventories according to the budget and business level needs.  Understanding and familiar with all S.O.P and training procedures.  Ensuring the job is done according to the standard and handing over to the next shift.  Displaying a pleasant manner and positive attitude at all times and promote a good image of the company to the guest and other colleagues.

•Supervise and lead food and beverage service staff to deliver excellent guest experiences. •Ensure all food and beverage outlets operate efficiently and meet company standards for service and quality. •Assist in hiring, training, and scheduling staff, ensuring proper staffing levels based on business needs. •Maintain a high level of customer service and resolve guest complaints in a professional and timely manner. •Monitor inventory levels and assist in ordering supplies to ensure stock is always available. •Support the Food and Beverage Manager in financial controls, cost management, and achieving budget targets. •Ensure compliance with health, safety, and hygiene regulations across all F&B areas. •Conduct regular inspections of outlets to ensure cleanliness, organization, and readiness. •Collaborate with the kitchen and other departments to ensure smooth service flow and guest satisfaction. •Prepare daily reports on operations, sales, and staff performance. •Motivate and coach team members to enhance performance and encourage continuous improvement.

•Supervise and coordinate the activities of waitstaff and service personnel in the restaurant. •Ensure smooth and efficient service operations during shifts. •Greet and welcome guests, assist with seating arrangements, and ensure guests are comfortable. •Take and confirm guest orders accurately, and coordinate with the kitchen and bar to ensure timely food and beverage delivery. •Handle guest requests and resolve any complaints in a professional and courteous manner. •Train, motivate, and guide service staff to deliver excellent customer service and follow standard operating procedures. •Assist in setting up and breaking down the restaurant for service, including table settings and mise en place. •Ensure restaurant cleanliness, hygiene, and organization are maintained at all times. •Ensure adherence to health, safety, and sanitation guidelines. •Assist in inventory checks, stock requisitions, and minimizing wastage. •Promote upselling and suggestive selling techniques to maximize revenue. •Prepare shift reports and communicate important information to management.

•Greet and welcome guests warmly as they arrive at the restaurant. •Manage reservations and guest waitlists efficiently using the reservation system. •Escort guests to their assigned tables and provide menus. •Maintain a calm and friendly demeanor while managing guest inquiries, special requests, or complaints. •Coordinate with the restaurant and service staff to ensure smooth table turnover and seating efficiency. •Keep the hostess desk and entrance area clean, organized, and presentable at all times. •Monitor dining room activity to ensure guest satisfaction and manage seating flow during busy periods. •Assist with phone calls regarding bookings, restaurant information, and special events. •Maintain knowledge of menu items, promotions, and daily specials to inform guests when needed. •Assist in other front-of-house duties as required, including assisting servers during peak periods.