Job Description
-Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team
-Check readiness of restaurant for service day and brief service crew on staffing roster for service day
-Manage customer flow and seating arrangement
-Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary
-Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary
-Ensure documentation of all cash shortage and surplus in record book and to tally payment collection
-Act as point of escalation for service crew regarding service issues
-Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task
-Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner
-Enforce restaurant quality, service, cleanliness and value standards
-Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant
-Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety
-Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions
-Provide training to encourage role rotation amongst service staff
-Train and monitor staff in the company SOPs (standard operating procedures)
-Ensure workplace safety practices
Requirement
To apply for this job email your details to rouen@jobexpress.sg