Job Description & Requirements
1.Assist the restaurant Manager to oversee the operations of the restaurant, perform opening and closing duties.
2.Carry out maintenance on all restaurant equipment and records, perform daily operation tasks such as taking orders, cashiering, consolidation of daily sales, attend to reservation phone calls and serving food & beverages.
3.Provide excellent customer service at all time and ability to handle feedback. Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
4.Manage and oversee all storage supplies for the restaurant to ensure smooth operation
5.Monitor inventory to ensure that resources are used effectively and minimizing wastage
6.Maintain a high standard of personal hygiene and appearance at all time
7.Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas
8.Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
9.Any other ad hoc duties as assigned by the Company
Requirements:
1.Minimum Diploma in Food and Beverage Management
2.Minimum 2 years of working experience in F&B industry
3.Able to work under pressure in a fast paced, dynamic and challenging work environment
4.Able to work split shift, weekends and public holidays
5.Customer oriented, service focus, responsible and positive working attitude
