Requirements

• Must have a degree/diploma in food & Beverage service or an equivalent of the same from a well-recognized institution.
  
• Have a competent knowledge on Customer Service and people management system.
  
• Computer literate in MS Suite.
  
• Two or more years of front-of-the-house operations and/or experience as a stand-in manager or Management trainee in the service or food and beverage industry-experience.
  
• Ability to communicate clearly in English.
  
• Ability to review P&L
  
• Able to handle money and operate a point-of-sale system
  
• Must be prepared to work under pressure.
  
• Must have the ability to co-ordinate skills; demonstrate good core ethics and values.
  
• Must be result oriented, self-driven, articulate and pro-active.
  
• Must have the ability to make quick and sound decisions.
  

• Ensure that all restaurant policies and procedures, standards specifications and guidelines are followed and completed on a timely basis.
  
• Ensure compliance with health and safety, food preparation and serving, repair and maintenance.
  
• Ensure company objectives in sales, service quality, appearance of facility and hygiene through training of employees and creating a positive, productive working environment through organizing and supervising regular Branch deep cleaning.
  
• Adhere to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
  
• Prevent, handle and resolve complaints regarding food quality and service.
  
• Sample food and drink items by testing to ensure palatability and flavor conformity through regular store audits.
  
• Prevent and resolve personnel problems
  
• Minimise guest complaints by ensuring all guests are served. This will be done by ensuring 95% of their time is spent on floor coverage.
  
• Ensuring that the set SOPs of cash handling are adhered to
  
• Taking correct take away orders and ensuring they are correctly dispensed
  
• Ensuring prompt billing is done and correct change is given
  
• Ensuring delivery orders are prepared and picked on time
  
• Suggestive selling products and introduction of new ones to guests
  
• Maintaining high hygiene standards at the cashier station
  
• Ensure cutlery is wiped, polished and well displayed at the respective stations
  
• Oversea the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.
  
• Seeks, listens and responds to Guest feedback.