Position Purpose

Provide guidance and day-to-day training to staff within assigned area
Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience
Manage and coordinate activities with people, products and equipment to maximize sales and profitResponsibilities

Restaurant Operations

Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team
Check readiness of restaurant for service day and brief service crew on staffing roster for service day
Manage customer flow and seating arrangement
Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary
Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary
Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

Act as point of escalation for service crew regarding service issues
Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task
Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

Enforce restaurant quality, service, cleanliness and value standards
Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant
Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions
Provide training to encourage role rotation amongst service staff
Train and monitor staff in the company SOPs (standard operating procedures)
Ensure workplace safety practices

MANAGEMENT TRAINEE SERVICE