𝐊𝐞𝐲 𝐑𝐞𝐬𝐩𝐨𝐧𝐬𝐢𝐛𝐢𝐥𝐢𝐭𝐢𝐞𝐬
• Supervise daily floor operations, greet guests, ensure high service standards, and professionally handle guest complaints or feedback to maintain a top-tier dining experience.
• Oversee table setup, order taking, and food/beverage delivery to ensure consistency with restaurant quality standards.
• Lead and monitor wait staff and floor team performance during shifts, ensuring adherence to grooming, attendance, and professional conduct guidelines.
• Track and maintain dining room supplies—including cutlery, crockery, glassware, linens, and condiments—and report any shortages or breakages.
• Train new floor staff on customer service etiquette, standard operating procedures (SOPs), menu items, and hygiene/safety protocols.
• Work closely with the kitchen team, bar staff, and front desk to ensure timely order preparation and smooth service flow.
• Manage daily operational shifts (including opening, closing, and night shifts), delegating duties effectively to keep the floor running efficiently.
𝐐𝐮𝐚𝐥𝐢𝐟𝐢𝐜𝐚𝐭𝐢𝐨𝐧𝐬 & 𝐑𝐞𝐪𝐮𝐢𝐫𝐞𝐦𝐞𝐧𝐭𝐬
• Minimum 2–3 years of experience in food and beverage (F&B) service, with at least 1 year in a supervisory or senior waiter role.
• A diploma or certificate in Hospitality / Food & Beverage Management is preferred.
• Strong team leadership, communication, and conflict-resolution skills in a fast-paced environment.
• Fluency in Sinhala and English (oral and written).
𝐏𝐞𝐫𝐪𝐮𝐢𝐬𝐢𝐭𝐞𝐬 & 𝐁𝐞𝐧𝐞𝐟𝐢𝐭𝐬
• Food & Accommodation: Provided free of charge.
