Job Description:
1. Services (Front of House):
- Responsible for setting-up and handling work station(s) assigned.
- Be attentive to guests’ request efficiently and effectively.
- Serve food & beverages in accordance to Restaurant and regulatory standards.
- Ensure cleanliness and work order in compliance with standards at all times
- Ensure all used plates and cutleries on the dining tables are being cleared once the guests left the restaurant.
- Possess full knowledge on food, beverages and other products & services served/provided by the Restaurant.
- Attend to guests’ queries, feedback and complaint timely & professional
2. Kitchen (Back of House):
- Responsible for preparing, cooking and presenting quality cooked safe products to our guests.
- Prepare food orders accordance to the standard recipes, portion controls and presentation specification as set by the Company.
- Ensure all kitchen equipment are well maintained at all time.
- Ensure all stocks and ingredients are restocks/sufficient.
- Adhere to all sanitation requirements including product rotation, temperature maintenance, storage procedures, cooking requirements and handling techniques
3. People Management:
- Build restaurant staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards.
- Develop and follow through on restaurant staffs’ development plan to increase their loyalty and commitment, and pride with the outlet’s experience.
- Ensure all restaurant staff understand and adhere to all appropriate personnel policies, labour laws, security and safety procedures.
- Recruit, select and retain an optimum number of restaurant staffs, who are enthusiastically dedicated to guest satisfaction.
- Oversee and review performance appraisals based on defined goals and objectives for all restaurant staffs in a timely manner.
- Administer in-restaurant employees’ welfare & benefits packages, as well as payroll procedures.
- Maintain records for safety and appropriately documents contributions and performance in personal file.
4. Sales Building Management:
- Responsible for achieving monthly sales target by deploying the store marketing strategies leveraging on correct and updated data.
- Take necessary measures to ensure promotions are executed effectively to achieve/exceed the expected sales result.
5. Workplace Safety & Security:
- Ensure all security procedures (cash deposits, staggered method of opening, closing, etc.) are executed accordingly.
- Maintain all physical aspects of the restaurant, including landscaping, building, equipment, etc and ensure it is following the documented inspection and testing standards.
- Ensure all workplace safety policies procedures are maintained and adhered to at all times.
- Undertake regular practices of emergency & evacuation procedures and enforce compliance when need arises.
- Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and guests at risk.
- Undertake full investigations of workplace incidents in the restaurant promptly and act upon any rectifications or work improvements
6. Others:
- Perform any other additional responsibilities as assigned by Restaurant Manager.
- Requirements:
- Candidate must possess at least Degree in Food & Beverage, Hospitality, Hotel Management or equivalent.
- Require to work on rotating shift basis which include weekends and public holidays.
