Job Description

Job Responsibility Ensure smooth running of daily restaurant business operation. Manage reservations and walk in, assist customers on menu choices, conduct suggestion and up-selling. Train and lead staff to develop and achieve expected work performance and productivity. Prepare and set up for business, ensuring all available amenities and utensils are properly stocked and inspected prior to service. Monitor closely on food and beverage quality according to company SOP. Set priority to maintain restaurant cleanliness and tidiness in all sections. Supervise outlet staff on customer service with greetings and friendly manner at all times. Responsible for stock/inventory control including ordering, receiving and storing of stocks. Build good rapport with customers and encourage team members to practice the same. Ensure adherence to food sanitation and safety guidelines. Monitor inventory to ensure all food supplies and other essentials are adequately stocked. Keep and maintain cleanliness of the restaurant, accurate food order taking, servicing customers Job Requirements Must possess at least Secondary school/SPM/ O level in Hospitality/Tourism/Hotel Management or equivalent Basic culinary knowledge & skills is an added advantage Willing to work on weekends & public holidays Possess good personality, energetic, team work, hardworking, etc Must be sales oriented, set self as role model Able to start immediately Job Benifits Annual leave Service Point EPF / Socso / EIS Staff insurance ( PA & HS)

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