Responsibilities
- Screening, interviewing, hiring, and training restaurant staff.
- Managing restaurant staff’s work schedules.
- Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
- Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
- Checking in on dining customers to enquire about food quality and service.
- Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
- Monitoring the restaurant’s cash flow and settling outstanding bills.
- Reviewing customer surveys to develop and implement ways to improve customer service.
- Resolving customer complaints in a professional manner.
Requirements
- SPM, related hospitality diploma or equivalent is preferred but not necessary.
- At least 3 years relevant experience in the service or under an apprenticeship program.
- Ability to communicate orally with customers, management and other co-workers is crucial with excellent customer service skills/ sensitive to customers’ needs.
- Conformity to the highest standards of personal integrity and ethical behaviour.