SUPERVISOR

Key Responsibilities include, but are not limited to:

.Reporting to the RM (restaurant manager) and or his/her assigned personnel working towards the restaurant's annual operating budget.

.Coordinate daily front of the house operations including bar related job scopes in charge for making beverages, daily chores setting of table cutleries, folding of napkins, washing, cleaning etc

.Telephone Etiquette: as in accordance with manager's SOP.

.Always ensure and maintain consistency of product quality presentation as set by company and manager.

.To achieve sales targets by upselling beverages/food items and maintaining customer satisfaction.

.Ensures compliance with regulatory compliance for hygiene health, food safety , risk management and working in a safe environment for all employees and during deliveries.

.Assisting RM working towards the same goal for accountability in planning strategies to ensure that the company business plan is delivered.

.Manage inventory which includes ordering, receiving and stock taking (FSMS-monitoring forms are duly filled daily).

.Ensures proper food handling, sanitation and infection control procedures at all times.

.Always deliver the company brand promise and provide exceptional customer service at all times.

.Must have good knowledge of the restaurant/bar menu and their recipes.

.Performs additional responsibilities, although not detailed, as requested by the restaurant manager/and or his assigned personnel at all times.

Requirements:

.Committed to delivering high levels of customer service and providing go-the extra-mile service. .Ability to work under pressure in a fast-face environment

For a career pathway chat, please call 97333729

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