Job Functions & Summary:
Responsible for planning and coordination of restaurant operations and guest relations.
Job Roles & Responsibilities:
- Ensure that operations are adequately mannered, taking into account peaks and troughs in demand.
- Conduct performance appraisal of all immediate subordinates.
- Ensure that Members and guests are attended to and manage employees to provide quality standards for service.
- Draw up duty roster of service personnel.
- Attend to enquiries and feedback from Members.
- Assist Kitchen Operations with input regarding menu items.
- Oversee implementation of F&B initiatives affecting outlet seating area and staff.
- Ensure that Members and guests are attended to and manage employees to provide quality standards for service.
- Oversee the grooming of staff and ensure that the code of conduct is adhered to at all times.
- Responsible for keeping records of staff attendance, leave, etc.
- Improve processes and workflows to ensure that breakages and wastage of food are minimized.
- Oversee restaurant operations to ensure that the outlet is properly set for service.
- Produce reports on sales, items and covers sold, and number of guests served.
- Ensure that all checks presented are accurately drawn up.
- Lead the team and motivate them to contribute to the best of their abilities.
- Manage and control linen supplies to the restaurant.
- Coordinate with various departments on maintenance of furniture, fixtures and fittings when necessary.
- Any other duties that might be assigned from time to time.
Requirements
- Good knowledge and experience in knowing customer preferences.
- A good team player with excellent leadership capabilities.
- Excellent organizational and management skills.
- Strong interpersonal and communication skills, both oral and written, and positive attitude towards fostering teamwork among associates in support role.
- Ability to lead, motivates a large team of staff, adapt, embrace strong cultural diversity, and work in multi-ethnic teams.
