Duties & Responsibilities
- Coordinate the entire restaurant operation, manpower deployment, and schedule planning
- Nurture a positive working environment and lead by example
- Able to deploy, supervise, direct, and motivate staff
1. Handle administrative and paperwork
- Daily sales reporting /Sales settlement
- Manage stock level and monthly stock take
- Procurement and liaising with suppliers.
- Update and maintenance of all operational equipment
2. Customer services
- Preparation and table setup
- Hosting Guests at their tables
- Making & Confirming Guest Reservations
- Customer Service / Waiting on guest
- Deliver excellent customer service and ensure customer satisfaction
- Handle customer inquiries and complaints efficiently
- Explain how various menu items are prepared, describing ingredients and cooking methods
- Ensure cleanliness and timely services are always rendered to guests
3. Ad hoc tasks assigned by the management
Working hours and Benefits
- 5 days & 50 Hours Work Week
- Annual Leave
- Medical/dental benefits
- Staff Meal provided
