Job Responsibilities
- Report to Restaurant Manager and manage a service team
- Opening, prepare and set up for shop operations including closing
- Responsible in handling day-to-day operations and overseeing mise en place
- Provide knowledgeable, approachable, efficient, energetic, and thoughtful service at all times
- Serve food and beverages to guests making recommendations if needed
- Adhere to all company service standards or protocols
- Ensure proper procedures for order entry and payment processing using POS Systems
- Ensure guests are charged correctly and receive proof of payment in a timely manner
- Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
- Assist in maintaining the cleanliness of service tolls and service areas
- Clean tables, preparation of table plans and lay out, complete closing duties and re-stock table ware and other supplies
- Handle guest enquiries & feedback / complaints
- Any other ad-hoc duties assigned by the Management
Job Requirements:
- Minimum 3 years of experience leading and managing a team of restaurant professionals.
- With good knowledge of wine preferred.
- In-depth knowledge of fine dining service standards, wine, and gastronomy trends.
- Excellent leadership and team management skills.
- Exceptional communication, interpersonal, and problem-solving skills.
- Has great initiative and team leadership skills.
- Ability to work in a fast-paced environment.
- Ability to multi-task efficiently and effectively.
- Ensure compliance with food safety, sanitation, and health regulations.
- Commitment to work rotating shifts, weekends, and public holidays.
- Working days: 5 days / 5.5 days per week
Interest please call 80563130 for more information
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