Job summary
- Ensure the daily service operations are properly executed and performed
- Work with fellow team members to ensure a good and conducive working environment
- Assist manager in managing the day to day operations in the restaurant as appointed
- Responsible for creating a memorable dining experience for guests
- 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
- Fully understanding, and ensuring procedural compliance with company’s policies
- Demonstrate, introduce and adopt productivity initiatives as and where necessary
Qualifications:
- Minimum of ‘O’ Levels
- WSQ Basic Hygiene Certificate
Experience:
- 2 or more years in 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 Concept/Brand guest service standards
- Good knowledge of food ingredients used
- General knowledge of food handling, food preparation and cooking procedures
- Good knowledge of food hygiene regulations and company quality standards
Personal Qualities:
- 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
- Good standard of personal hygiene
