COORDINATOR (Restaurant)

1. Coordinate and oversee the daily operations of the restaurant to ensure smooth and efficient service.

2. Supervise front-of-house staff and maintain high standards of customer service.

3. Handle customer enquiries, feedback, complaints, and service recovery professionally.

4. Manage difficult, demanding, or uncooperative customers with patience, professionalism, and sound judgment.

5. Possess prior experience in customer service, hospitality, F&B, or entertainment-related establishments (e.g. restaurants, bars, clubs, lounges, hotels, or event venues).

6. Coordinate reservations, seating arrangements, guest flow, and VIP customer requests during peak operating hours.

7. Liaise effectively with the kitchen, bar, and operations team to ensure seamless service delivery.

8. Work rotating shifts, including evenings, weekends, public holidays, and late-night operations (up to 12:00 midnight or later when operationally required).

9. Perform multiple operational duties simultaneously in a fast-paced environment while maintaining service quality.

10. Maintain cleanliness, hygiene, workplace safety, and compliance with company operating procedures.

11. Assist with staff coordination, shift planning, inventory monitoring, and administrative duties as assigned.

12. Be flexible to work on rostered schedules with non-fixed rest days and support additional operational requirements whenever necessary.