Job Responsibilities:
- 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 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
- 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.
Job Requirements:
- Candidate must possess at least 3 years relevant experience in restaurant;
- Strong customer service and problem solving skill;
- Strong and dynamic personality who is willing to learn new items on food and service;
- Team player with excellent interpersonal and communication skills;
- Able to work in fast-paced F&B environment;
- Able to commit weekends and public holidays;
- 5.5 days work week
