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Oversee daily front-of-house service operations and lead the service team to deliver consistent, guest-centric experiences. Act as Manager-on-Duty when required, handling service recovery and resolving guest concerns professionally. Open and close the restaurant according to SOPs, manage manpower scheduling and control labour, operating supply and beverage costs. Train the team on service standards, wine knowledge and upselling, and maintain VIP and regular guest records. Ensure compliance with food safety, hygiene, workplace safety and alcohol service regulations, and support the GM/AGM on revenue and profitability targets.
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