required to manage the day-to-day F&B operations, include supervising & preparing meals according to a prescribed system, preparing ingredients, adhering to the in-store menu, serving guidelines, and following food health and safety procedures.
Key responsibility included but not limited to:
- Operate Cashier machine
- To serve customers and take order.
- Packing of cooked food
- Keep track of stock and replenish when stocks are low.
- Ordering of food ingredients.
- Cleaning of stalls and upkeep hygiene
- Required to work on weekends and public holiday.
- Manage staff & scheduling once a month or fortnightly
- Organize preparation work to be completed within the day
- Churn out sales report accordingly to POS data
- Ensure food safety & work safety guidelines
- Able to multitask, prioritize & manage time efficiently
- Physically fit to lead & manage team members
- Able to work independently during preparation hours
- Ensure the food quality standard for dine-in, delivery and take-away (or Pick-up) are consistent and of the highest serving quality.
- Take food orders from customers accurately and with a positive attitude
- Key in customer’s orders into POS
- Engage with customers in a friendly manner
- Good knowledge of the menu, with the ability to make suggestions
- Ensure customer receives their meals and take action to correct any issues
- Rotate with assigned colleagues on cashiering and service
- Collect payments from customer
- Deposit cash into Company’s assigned bank account on alternate days/weekly depending on company policy
