Job Description & Requirements
- Ensure the daily service operations are properly executed and performed in a Japanese restaurant
- Work with fellow team members to ensure a good and conducive working environment
- Assist the outlet managers in ensuring all restaurant supplies are well stocked and managed
- Train, counsel, guide and instruct junior personnel in the proper performance of their duties
- Familiar with all the job duties, responsibilities and roles of all junior service staff
Job Requirements:
- Minimum of ‘O’ Levels
- WSQ Basic Hygiene Certificate Experience
- 2 or more years in a Japanese restaurant front of house operations or a similar capacity Skills and Knowledge:
- Basic knowledge in the use of computer software: Word, Excel, Outlook
- Skilled in handling guest verbal complaints
- Good knowledge of Japanese guest service standards
- Good knowledge of food hygiene regulations and company quality standards
- Passion to serve
- Able to work at a fast pace under pressure
- Creative in dealing with situations
- Positive attitude and responsible
- Good attention to detail
- Able to work in a team
