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Position Purpose
- Provide guidance and day-to-day training to staff within assigned area
- Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience
- Manage and coordinate activities with people, products and equipment to maximize sales and profitResponsibilities
Restaurant Operations
- Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team
- Check readiness of restaurant for service day and brief service crew on staffing roster for service day
- Manage customer flow and seating arrangement
- Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary
- Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary
- Ensure documentation of all cash shortage and surplus in record book and to tally payment collection
Restaurant Management & Planning
- Act as point of escalation for service crew regarding service issues
- Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task
- Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner
Quality Assurance & Control
- Enforce restaurant quality, service, cleanliness and value standards
- Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant
- Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety
People Management
- Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions
- Provide training to encourage role rotation amongst service staff
- Train and monitor staff in the company SOPs (standard operating procedures)
- Ensure workplace safety practices
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