Restaurant manager / Supervisor
9 months ago
MAIN DUTIES:
Control and analyse on a on-going basis the following:
Quality levels of production and presentation.
Guest satisfaction.
Merchand..
MAIN DUTIES:
Control and analyse on a on-going basis the following:
- Quality levels of production and presentation.
- Guest satisfaction.
- Merchandising and Marketing.
- Operating food cost.
- Cleanliness, sanitation, hygiene.
Visionary and Modern
- Is open, shows curiosity and seeks out new trends
- Is innovative and modern, creating exceptional dishes
- Is a perfectionist; a sharp eye for detail leads to excellence
- Knows how to communicate, plays a role in public relations with restaurant guests
Guest Service Responsibilities
- Attend to specific guests as required.
Technical Responsibilities
- Responsible for the production, preparation and presentation of all food items, to ensure highest quality at all times.
- Execute inspections of physical aspect the food preparation areas.
Relation
- Provide functional assistance and direction to the kitchen operation.
- Coordinate functions and activities with other Food & Beverage Departments.
Confidentiality
- Ensure Outlet, Customer and Staff information or transactions are kept confidential during or after employment with the company.
NOTE
This document reflects the job content at time of writing and will be subject to periodic change in the light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the job description amended accordingly.
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