Report to the Floor Supervisor and lead shift staff in carrying out management and operational instructions assigned by managers and supervisors, assisting in shift duty management.
Plan, organize, arrange, direct, and implement daily tasks for the shift, including labor and personnel-related matters.
Supervise team members to follow established restaurant standards and procedures, conduct inspections, and ensure quality management without violations.
Conduct pre-shift meetings, communicate work requirements from supervisors and managers, and ensure effective implementation for smooth operations.
Ensure the safety of equipment, guests, and staff within the assigned area; inspect facilities and equipment to guarantee proper functioning.
Conduct a full inspection of the restaurant before service to check table setup, seating, cutlery, and other preparations according to standards.
Knowledge and Skill Requirements:
Experience in restaurant or F&B service, with some supervisory or team leader experience preferred.
Strong communication and coordination skills, able to guide and support team members.
Customer-oriented mindset with good problem-solving ability.
Familiar with basic service standards, hygiene, and safety practices.
Responsible, proactive, and able to work under pressure.