Job Description

Captain/ Tr. Captain/ Floor Supervisor

Service

Restaurant Manager
Housekeeping
Kitchen Stewarding

Undergraduate/ Apprentice

Minimum 4Yrs
F&B Software & Excel Knowledge
Guest Service Skills
To ensure excellent Restaurant service quality at all times whilst preserving a level of guest privacy and maintain a safe & clean environment.

1. Operations
• To have complete knowledge on the food / beverage / service available / preparation methods and time in sections appointed, in order to answered any questions regarding menu and assist with menu selections to guest.
• Record transaction / orders in point of sales at the time of order.
• Be aware of restaurant standards and policies & ensure strict adherence.
• Monitors and ensure smooth operations of the sections appointed
• Maintains consistency in quality of service / cleanliness of sections appointed
• Obtains customer feedback during operations to ensure satisfaction
• Handles minor complaints and reports them to the Manager or Assistant for proper action.
• Adhere to all restaurant food safety and hygiene standards
• Checks set-up / mis-en-place prior to start of operations.
• Checks cleanliness of sections prior to and after service.
• Ensures co-operation and smooth communication between staff in section(s) appointed and other departments
• Ensures that all materials, equipment and machinery are properly used and regularly cleaned, for prolonged usage
• Practices economy of food, beverage, paper supplies, electricity and water (practice recycling whenever possible)
2. Staffing / Training
• Checks staff punctuality, grooming and performance
• Assists in any other tasks as specified by his / her supervisor