Primary Responsibilities:
- To assist the Restaurant Manager in efficiently administering and organizing the restaurant into a profitable centre and increasing revenue.
- To lead and supervise a shift which includes inspecting table and work area layouts and settings, ensuring service quality and any other hygiene matters.
- To ensure that mis-en place/side station is all set up with food items, non-food items such as crockery and chinaware before the shift commences.
- To involve and lead the learning & development aspect for the team
- To take up any other tasks as assigned by the manager or management team.
Requirements:
- Minimum 5 years of relevant food and beverage service and 3 years of supervisory experience.
- Diploma/Degree in Hospitality Management.
- Good leadership, coaching and managerial skills.
- Excellent interpersonal and people management abilities to develop an effective and motivated team to create memorable experience for all guests with exceptional service.
