Manage restaurant environment, handle and schedule regular maintenance and upkeep of restaurant, such as pest control, servicing, etc
Schedule staff roster to ensure good and sufficient allocation of manpower for service
Ensure balanced allocation of duties and shift to staff, following regulated work hours and rest days
Handle customer feedback calmly, professionally and efficiently at all times, resolving any disputes and recovering service effectively
Stand-in and cover duties of any area requiring support
Ability to work under demanding and strenuous situations
To perform overtime whenever required
To check and maintain outlet repair and maintenance duties
Attend any necessary training in regards of the restaurant operations
Ensure the outlet is run in an efficient manner and proper service is offered at all times
Manage restaurant inventory levels, handling purchasing of necessary items when necessary
Oversees overall day-to-day operations in the Dining Hall area, Pantry and Stewarding sections
Ensure areas are well equipped, well prepared, clean and safe for operations, before and after each shift
Ensure equipment, cutleries and crockeries are in good condition and in sufficient quantities for operations
Keeping the management /Chef updated on any food delay, complaints and customers feedback
Oversees overall operations in Private rooms, ensuring smooth flow of service
Ensure all special requirements needed for service or food are prepared for and carried out for customers
Resolve any reservation and cashiering issues
Handle restaurant petty cash disbursements and reimbursements
Any other ad-hoc duties assigned
