Handling guest complaints and feedback to ensure guests satisfaction.
Providing coaching and feedback to staffs.
Monitoring and maintaining the operating systems of the outlet.
Ensuring food quality and hygiene standard is maintained.
Greeting and coordinating the guests seats and assign guests to tables suitable to the size of each group.
Ensuring team briefings are carried out before each service period.
Promoting the restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
Participating in monthly physical stock take of the restaurant, including but not limited to glassware, plate and crockery.
Developing and implementing service-related training programs.
Monitoring inventory levels.
Planning weekly rosters and preparing daily report.
Preparing weekly sales report for meeting purpose.
Performing miscellaneous job-related duties as assigned.
