Job Detail

1. To accept responsibility of supervising the staff assigned to him/her in restaurant.
2. To run courteous and efficient service operation.
3. To perform any other duties set by hotel policies, management or his/her direct supervisor which are not included here above.
4. To supervise the service rendered to clients and make sure of its high standard and Management rulings.
5. To train staff, correct their faults on a constant basis. To carry out the “Pre-opening Briefing” before the commencement of each shift.
6. To strive to increase sales and push the sales of stagnant restaurant menu items.
7. To accept guests complaints, be a good listener, solve such complaints in the most diplomatic way and report to the Management.
8. To cooperate with the kitchen and Beverage staff in order to obtain a fine presentation of food and beverage. To revert unnecessary delay of service.
9. To make sure that all drinks and food dishes are according to restaurant menu and list, properly presented, be of hot/iced temperature, as per logical conclusion, before being served.
10. To ensure that the staff is serving food and beverage correctly to satisfy the clients.
11. To received, warmly greet and accompany guests to the table.
12. To check daily the restaurant preparation, laying of tables, cleanliness and the availability of chinaware, crockery, cutlery and glasses, the personal cleanliness and appearance of each individual employee.
13. To carry out food and beverage hygienic regulations.
14. To make requisitions, obtain authorization and correct delivery of items needed for his outlet.
15. To perform all duties assigned to, efficiently, technical correct, follow the Management policy, house rules and regulations, orders or superiors, adhere to procedures of the training manual and achieving a high standard leading to total guest satisfaction.