We are currently looking for qualified candidates to hold the positions of:
Waiter/Waitress (3 Positions)
KEY RESPONSIBILITIES
. Handles reservations and blocks covers accordingly.
. Must know all menu items, their garnishes, contents and preparation methods and be able to relay that information to guests in a polite and concise way if asked.
. Presents menu, answers enquiries and makes suggestions regarding food, beverage and service to restaurant guests.
. Possesses a thorough knowledge of the Outlet Menu and Wine List.
. Serve and clear food and beverage items in an unobtrusive and professional manner.
. Carry trays and reset tables with linen, china, glass and silver.
. Perform opening/closing side duties as assigned and set all tables according to standards.
. Ensures all food and beverage items, equipment and other facilities in the Outlet are maintained.
. Other tasks assigned by Bar Manager
- Commiss III requires preparing food for Buffet, Breakfast, Lunch, Dinner and set menu. Prepare foods decoration base on Kitchen department policy and procedure. Controlling the inventory and check it every month. Other jobs assign by Head Chef.
•Handle all crew level vacant positions;
•Source potential candidates for the job opened;
•Call and arrange interview with candidates;
•Conduct the interview with candidates;
•Shortlist the candidates;
•Work with recruitment agencies, university, college to build talent pool;
•Assist in organizing the workshop, career fair;
•Do the daily, weekly, monthly recruitment report;
•Other task as assigned by manager.
- Commiss III requires preparing food for Buffet, Breakfast, Lunch, Dinner and set menu. Prepare foods decoration base on Kitchen department policy and procedure. Controlling the inventory and check it every month. Other jobs assign by Head Chef.
Manage staffs attendance.
Sales management, staff training, menu development, attraction, promotion.
planning and management operations in general.
Handle for directing and managing the daily operations of a restaurant.
Handle and respond to customer queries and complaints.
Greet customers, organize table reservations and offer advice about menu.
Maintain high standards of quality control, hygiene, and health and safety.
Prepare reports, including staff control, food control and sales.
Working with food and drink suppliers.
Train and coach staff on customer services and daily briefings.
Recruit, train, manage and motivate staff.
Monitor and review operations and staff to identify any problems, concerns, and opportunities for improvement.
Manage stock control and budgets.
Monitor and maintain the POS System.
Other tasks assigned by CEO/Vice CEO.
- Training and development all crew member
- Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times
- Inventory management (Monthly and daily stock record and counting)
- Sales forecasting with manager
- Conduct and monitor of food safety and security for all employee
- Maintain company’s policies and standard
- Coaching, support and motivate crew member
- Planning, Organizing, Controlling and managing to improve restaurant process and better
performance
- Oversee and ensure that crew member provide great service, great product quality and clean restaurant
- Work with restaurant manager to find strategies to increase daily sales and staff performance
- Other tasks assign by restaurant manager and operation manager.
1. Work with RM to reach KPI
2. Work with RM on strategy, forward planning and its implementation
3. Work with RM and departments in developing and marketing the business in collaboration with all service supports
4. Responsible for daily running of operations
5. Conduct all upgrading of policy on customer service and quality of service
6. Host weekly meeting when require with all department present
7. Create regular events to promote and enhance the business
8. Arrange all maintenance and repairs in a timely manner
9. Solve customer complain or issues
10. Implement training programs for Operation staff
11. Be a good communicator at levels of business, internal and external with a focus on customer relationship and service
12. Realize and present to RM, on a weekly basis, needed action plans to reach company targets
13. Make sure all standard operation procedure are up to date and being met
14. Oversee occupational health and safety
15. Increase the profitability while keeping high standard and quality
16. Insures a good follow-up by assistant manager of procedures on a daily basis
17. Improve and update standard sanitation procedures
18. Drive support service team to operations efficiency
19. Acts as company public relation representative
20. Gives and takes actions for improvement
21. Achieve the economic and qualitative objects as defined by budget and company strategy
Evening shift from 4pm to 1am
Salary 200$ during the 3 month probation time, 250$ after probation time.
Set up the restaurant for the service .
Take orders and serve the guests.
-Assists the Marketing Communications department with the day-to-day administration
-Assist for providing basic marketing communications support such as media tracking, photography and filming requests
-Get order by telephone from customer
-Input order data to system
-Report order from customer to Restaurant Manager & Rider
-Other task assigned by manager
We are looking for a group of fun-loving personnel to work in our new restaurant as waiter and waitress. The successful candidate will be needed to be fit and healthy, as they work are on their feet all days. Waitress and Waiter should also have a clean and tidy appearance
