Job Functions & Summary:
Responsible for planning and coordination of restaurant operations and guest relations.
Job Roles & Responsibilities:
(1) Ensure that operations are adequately mannered, taking into account peaks and troughs in demand.
(2) Conduct performance appraisal of all immediate subordinates.
(3) Ensure that Members and guests are attended to and manage employees to provide quality standards for service.
(4) Draw up duty roster of service personnel.
(5) Attend to enquiries and feedback from Members.
(6) Assist Kitchen Operations with input regarding menu items.
(7) Oversee implementation of F&B initiatives affecting outlet seating area and staff.
(8) Ensure that Members and guests are attended to and manage employees to provide quality standards for service.
(9) Oversee the grooming of staff and ensure that the code of conduct is adhered to at all times.
(10) Responsible for keeping records of staff attendance, leave, etc.
(11) Improve processes and workflows to ensure that breakages and wastage of food are minimized.
(12) Oversee restaurant operations to ensure that the outlet is properly set for service.
(13) Produce reports on sales, items and covers sold, and number of guests served.
(14) Ensure that all checks presented are accurately drawn up.
(15) Lead the team and motivate them to contribute to the best of their abilities.
(16) Manage and control linen supplies to the restaurant.
(17) Coordinate with various departments on maintenance of furniture, fixtures and fittings when necessary.
(18) Any other duties that might be assigned from time to time.
