Job Functions & Summary:
Responsible for planning and coordinating activities of the various F&B service personnel
Job Roles & Responsibilities:
- Support the Restaurant Manager on all matters concerning staffing complaints, accidents, lost & found items, etc.
- Conduct performance appraisal of all immediate subordinates.
- Ensure that the operations are adequately manned, taking into account peaks and troughs in demand.
- Draw up duty roster of service personnel.
- Ensuring that Members and guests are attended and manage employees to and provide quality standards for service.
- Oversee the grooming of staff and ensure that the code of conduct is adhered to at all times.
- Ensure that breakages and wastage of food are minimized.
- Responsible for ensuring that the outlet is properly set for service.
- Facilitate linen and guest supplies control and ensure proper stock control of such items.
- Liaise with other departments on maintenance of furniture, fixtures and fittings.
- Keep necessary records on sales, items and covers sold, number of guests served, etc.
- Ensure that all checks presented are accurately drawn up.
- Provide effective leadership to all immediate subordinates and motivates them to contribute to the best of their abilities.
- Any other duties that might be assigned from time to time
