Job Scope
- Oversee the service of the restaurant.
- Handling guest complaints and feedback to ensure guests satisfaction.
- Providing coaching and feedback to staffs.
- Monitoring and maintaining the operating systems of the outlet.
- Ensuring food quality and hygiene standard is maintained.
- Greeting and coordinating the guests’ seats and assign guests to tables suitable to the size of each group.
- Ensuring team briefings are carried out before each service period.
- Promoting the restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
- Participating in monthly physical stock take of the restaurant, including but not limited to glassware, plate and crockery.
- Developing and implementing service-related training programs.
- Monitoring inventory levels.
- Planning weekly rosters and preparing daily report.
- Preparing weekly sales report for meeting purpose.
- Performing miscellaneous job-related duties as assigned.
