F&B Executive

1.Services (Front of House):

. Responsible for setting-up and handling work station(s) assigned.

. Be attentive to guests request efficiently and effectively.

. Serve food & beverages in accordance to Restaurant and regulatory standards.

. Ensure cleanliness and work order in compliance with standards at all times.

. Ensure all used plates and cutleries on the dining tables are being cleared once the guests left the restaurant.

. Possess full knowledge on food, beverages and other products & services served/provided by the Restaurant.

. Attend to guests queries, feedback and complaint timely & professionally.

2.Kitchen (Back of House):

. Responsible for preparing, cooking and presenting quality cooked safe products to our guests.

. Prepare food orders accordance to the standard recipes, portion controls and presentation specification as set by the Company.

. Ensure all kitchen equipment are well maintained at all time.

. Ensure all stocks and ingredients are restocks/sufficient.

. Adhere to all sanitation requirements including product rotation, temperature maintenance, storage procedures, cooking requirements and handling techniques.

3.People Management:

. Build restaurant staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards.

. Develop and follow through on restaurant staffs development plan to increase their loyalty and commitment, and pride with the outlet's experience.

. Ensure all restaurant staff understand and adhere to all appropriate personnel policies, labour laws, security and safety procedures.

. Recruit, select and retain an optimum number of restaurant staffs, who are enthusiastically dedicated to guest satisfaction.

. Oversee and review performance appraisals based on defined goals and objectives for all restaurant staffs in a timely manner.

. Administer in-restaurant employees welfare & benefits packages, as well as payroll procedures.

. Maintain records for safety and appropriately documents contributions and performance in personal file.

4.Sales Building Management:

. Responsible for achieving monthly sales target by deploying the store marketing strategies leveraging on correct and updated data.

. Take necessary measures to ensure promotions are executed effectively to achieve/exceed the expected sales result.

5.Workplace Safety & Security:

. Ensure all security procedures (cash deposits, staggered method of opening, closing, etc.) are executed accordingly.

. Maintain all physical aspects of the restaurant, including landscaping, building, equipment, etc and ensure it is following the documented inspection and testing standards.

. Ensure all workplace safety policies procedures are maintained and adhered to at all times.

. Undertake regular practices of emergency & evacuation procedures and enforce compliance when need arises.

. Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and guests at risk.

. Undertake full investigations of workplace incidents in the restaurant promptly and act upon any rectifications or work improvements.

6.Others:

. Perform any other additional responsibilities as assigned by Restaurant Manager.