Responsible for the supervision of staff in the dining area, constantly upholding the standard of service in the restaurant.
- Plan floor control and assign staff for specific duties at the dining area
- Ensure that the restaurant operates in compliance with the Operating Level Program Standards, local authorities and SFA's regulation. Design and supervise the in-house housekeeping schedule
- Maintain high standards in customer service through direct supervision planning and implementation of in-house training and development programs. Handle customers complaints with tact and diplomacy
- Maintain customer service at the dining area through close supervision of staff
- Maintain the overall cleanliness and housekeeping standards for the restaurant
- Ensure security for all cash and gift vouchers. Approve petty cash claims and maintain accurate records. Ensure accuracy for all sales taking, including cash bank-in credit card payment, etc.
- Enforce discipline and ensure proper conduct of all staff. Create a high level of morale amongst the staff in the restaurant
- Maintain safe level of all ground stock for the restaurant operations
- Maintain all equipments, furniture and fittings in the dining area in good condition. Check temperature of all cold equipment daily and report any discrepancies
- Train and coach Customer Service Representatives (CSRs) in specific area(s), namely serving procedures, cashier and fountain as assigned by the Restaurant Manager
Requirements
- GCE O Level
- Minimum 3-year experience in supervisory level for restaurant service.
- Excellent knowledge of most sections
- Ability to produce high-level of service
- Good oral communication
- Team supervisory skills
- High level of attention to detail
- Good level of numeracy
- Work in fast pace environment
- Weekend shift
