SUPERVIOR

• Resolving customer issues
• Ensure and upkeep highest level of customer service
• Work Closely with marketing department to disseminate information to staff
• Gather feedback from customers and report to higher management
• Work with kitchen crew to ensure food quality
• Handle other administrative duties such as ordering stock, cashiering
• Housekeeping, kitchen operation
• Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene
• Maintenance of equipment for long term use
• 
  
• Able to work 12 hours shift

Responsibilities:

1. Ability to upsell, promote and ensure that the guest is enjoying their dining experience.

2. Ability to charm guests with his/her knowledge of the food & beverage products in a friendly

and approachable manner.

3. Ability to explain the food menu in terms of preparation methods, ingredients used, portion

size and presentation.

4. General knowledge about food allergies, dietary restriction, common brand of beverages to

ensure smooth recommendation to gusts.

5. Ability to read the different types of guests and dining clientele.

6. Ability to mold his/her service output to suit the type of clientele that he/she is serving at the

table.

7. Maintain the utmost cleanliness and hygiene standards in the restaurant.

8. Allocate schedules for ground staff weekly

9.Perform shift closing on the Point of Slaes terminal tally cash and ccredit card settlements

10.Complete closing duties, including restocking items, closing reports, etc.

11.Take an active role in coaching and developing junior staff skills, Qualification & Experience.

12. Hardworking, motivated, serious, team player and passionate about food, beverage and

service

13.Possess a well-groomed, clean and professional appearance

14.Prior exposure to leadership training programs preferred, a combination of practical

experience and education will be considered as an alternative