Job Description

Job Responsibility Responsibilities Opening and closing the restaurant. Appointing, inducting, and mentoring new staff members. Scheduling shifts and assigning tables to waitstaff. Resolving customers\' questions and grievances in a professional manner. Ensuring that the restaurant adheres to pertinent health and safety regulations. Purchasing new ingredients, kitchen utensils, and equipment as stock is damaged or depleted. Sourcing better deals on all resources and equipment that warrant replacing or replenishing. Recording all income and expenses and ensuring that cash registers are balanced. Connect with guests by engaging them through meaningful interaction, resulting in positive and long-lasting guest relations. Lead by example in making personalized menu recommendations to guests for both food and beverage items. You always try to make the service flow as seamless as possible, by using the available resources and systems. Ensure the daily operation runs smoothly and that team members are aware of their role and responsibilities in order to do so. You are in charge of the restaurant operation in absence of the manager and make a daily report at the end of the shift. Maintain all equipment and furniture are in pristine condition and do the defect list accordingly Communicate with colleagues through body language and voice while always maintaining a calm and gracious tone Requirements Job Requirements SPM/STPM or Diploma and above Previous supervisory experience, preferably within a restaurant. Strong leadership skills with an affinity for capacity development. Excellent conflict resolution abilities. Innovative, trustworthy, and impartial. Ability to work evenings, weekends, and holidays. Job Benifits Medical & Hospitalisation Leave Annual Leave Medical Insurance

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