Job Description & Requirements
· Take reservations and enquire purpose of visit.
· Greet each guest promptly, courteously with eye contact, smile and good body posture.
· Present menu and share promotions, specials and items that are not available.
· Take food and beverage orders, repeat orders to guests and inform guest of estimated time to serve.
· Supervise preparation/ topping up of mise-en-place for side station.
· Key orders in the Point-of-Sale system efficiently.
· Supervise the checking of food and beverage inventories and stocks are completed in a consistent and accurate manner.
· Follow Food & Beverage Safety and Hygiene policies and procedures.
· Supervise opening, operating and closing procedures.
· Ensure systems are in place to maintain the required standards of professionalism, cleanliness and service delivery.
· Delegate duties & responsibilities to servers and captains.
· Ensure staffs to adhere to all company procedures.
· Assist manager in daily briefing to staff members and overseeing the administration and operation of outlet; getting involved in planning and organizing of special events.
· Supervise the implementation of plans to improve and standardize all aspects of operations.
· Ensure all new team members are inducted, mentored and trained thoroughly. alongside the Restaurant Manager and Assistant Restaurant Manager and Bar Manager.
· Ensure excellent communication exists within the restaurant.
· Demonstrate a positive attitude in the workplace; understand and act on team members’ motivations to help them continually perform their best.
