To ensure smooth conduct of the shift through customer-focused service delivery and effective staff supervision. To assist management in running the restaurant ensuring maximum customer satisfaction and adherence to consistent standards, through proper planning and organization of operation and administration.

Key Roles and Responsibilities:

 Supervise and oversee the operation/section to maintain service standards. Provides hands-on support and assistance to colleagues to ensure highest levels of service and courtesy are provided to customers. Assists management to maintain Standard Operating Procedures and ensures that all colleagues always follow the SOPs. Actively promotes the use of up selling techniques within the outlet to exceed customer expectations and increase revenue. Use a hands-on approach to train and develop employees, demonstrate team building, and lead by example. Conducts inventories and ensures no variances in inventories. Updating and presenting daily specific financial reports. Check on employees’ discipline, grooming standards and punctuality. Conduct daily shift briefings/communications to update and disseminate relevant information to restaurant employees. Assist in employees’ development, counselling and resolving staff conflict. Ensure that operating equipment is maintained, and service and storage areas are kept safe and clean. Help minimize waste, minimize breakages and mishandling of supplies and equipment’s. Practices Sustainability guidelines in the outlet as directed by the management. Monitor quality of food and beverage products in every order. Perform trainer tasks and conduct training for all staff as assigned by the Area Manager / Assistant Manager. Able to account and handle cash effectively, efficiently, with integrity and follow established and proper accounting procedures. Carry out any other duties as and when assigned by the Management.

Requirements

Qualification :Hotel Restaurant Management graduate/Diploma in Hotel and Restaurant Management/Graduate in Management.

Experience: Minimum 2 - 3 years Hotel experience as Team Leader or Supervisor in QSR chain• Knowledgeable in food and beverage service standards and up-selling skills • High awareness on SOP • Knowledgeable on Cashiering process.

Skills: Excellent reading, writing and oral proficiency in English. Strong communication skills; the ability to multitask; proven management/supervisory experience; extensive wine and cuisine knowledge; computer proficiency. Courteous and helpful to colleagues and guests. Experienced in all aspects of restaurants service. Must be well-presented and professionally groomed at all times. Excellent leader and trainer with solid motivational and teamwork skills. Attention to detail and strong interpersonal skills to deal with diverse staff and team from other restaurants and departments.

Benefits