Job Description
- Overseeing of the service of the Restaurant.
- Greet and coordinate the seating of guests, and assign guests to tables suitable to the size of each group.
- Recognise the regular guests and highlight to the General Manager / Executive Chef about the particular guest’s preferences.
- Ensure guests’ requests are not delayed.
- Record and report all guests’ complaints to the General Manager / Executive Chef immediately.
- Ensure team briefings are carried out before each service period.
- Ensure that no standing bills stays on the system, and account for all voided.
- Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
- Attend all team briefs as required.
- Perform miscellaneous job-related duties as assigned.
