Main Responsibilities
Report to the Restaurant Manager. To support and assist the Restaurant Manager to achieve optimal business performance of their restaurant, as well as maintaining high standards of food, service, health and safety. And, to assist in the management of the restaurant, deputising in the absence of the Managers.
Assist in achieving optimal business performance of the restaurant
Assist in analysing and planning restaurant sales levels and profitability
Assist in preparing reports at the end of the shift/week, including staff control, food & cash control and sales
Assist in creating and executing plans for department sales, profit and staff development
Assist in monitoring labour and F & B costing matters including inventory control and conducting bi-monthly stock take
Assist in planning and coordinating menus
Assist in managing filing system and read company emails
Assist in handling disciplinary issues, conducting Annual review and confirmation of staff
Provide effective leadership to the food and beverage team to ensure targets are met
Constantly review, evaluate operations/procedures and suggest improvements to the management
Coordinate the entire operation of the restaurant during scheduled shifts
Respond to customer complaints. Ensure positive customer service in all areas, taking any and all appropriate actions to turn dissatisfied customers into return customers
Ensure that all employees adhere to the company's uniform standards
Meet and greet customers and organise table reservations
Advise customers on menu and beverage choice
Conduct orientation and training & coach new trainees
Plan staff duty roster and cleaning duties
Update GRN and perform e-Procurement
Handle cashiering duties, daily sales collection, cashiers float and petty cash claims and control
Perform banking duties
Collect e-feedback from customers using IPad
Upsell desserts to customers
Upsell promotion and PGR membership
Maintain high standards of quality control, hygiene, and health and safety
Ensure the strict compliance by all service and kitchen staff to company’s standard operating procedures
Any other appropriate duties and responsibilities as assigned
