Restaurant Executive

About the role

The Restaurant Executive will support the outlet manager in delivering exceptional front‑of‑house and back‑of‑house service within our luxury hotel restaurants. This role is key to maintaining high standards of hospitality, hygiene and guest satisfaction across multiple dining venues.

Key responsibilities

• Assist the outlet manager with daily front‑of‑house and heart‑of‑house operations.
• Monitor reservation status and coordinate with the culinary team to ensure smooth service flow.
• Plan and schedule staffing levels to meet business demand.
• Check appearance, orderliness, cleanliness and set‑up of the outlet before each service period.
• Maintain service standards, hygiene and food‑safety compliance in line with LQA and local regulations.
• Deliver personalized guest experiences and handle complaints with prompt service recovery.
• Support the implementation of F&B promotions, special functions and periodic events.
• Oversee stock requisition, equipment usage and ensure proper sanitation of all areas.

Required profile

• Minimum 1 year of food‑and‑beverage management experience, preferably in a 5‑star hotel environment.
• Diploma in Hospitality Management or related field.
• Demonstrated leadership and people‑management capabilities.
• Strong interpersonal and communication skills.
• Ability to work under pressure and independently while maintaining confidentiality.

Required skills