Supervise the day-to-day outletoperations.
Is responsible from his / herstation or section in terms of service and guestsatisfaction.
Directs the waiter / tress foran efficient service.
Enhances the guestsatisfaction by dealing with them professionally.
Handles the guest complaints and requests of the stationor section.
Creates an atmosphere oftranquility amongst the brigade.
Checks thestandard and quality of food and beverage, which leaves the kitchenand bar.
She / he needs to have a salebehavior , and ask tactfully to the guests if they wouldlike another beverage or an up selling.
Checks the extra needs of a guest all the time.
Coordinates with the Restaurant Manager and / or theFood & Beverage Manager to plan and conduct skills trainingconstantly.
Checks the mise-en-place priorand after the operation.
Makes sure that allequipment’s are in appropriate place and nothing is leftaround, which can be hazardous.
To ensurethat the Restaurant is managed efficiently according to theestablished concept statements.
To ensurethat all operating standards are adhered to in order to achieve thelevel of service established in the Departmental OperationsManual.
To assign responsibilities tosubordinates and to check their performance periodically.
To be on the floor at all times.
To assist in the operations during busy periods.
To ensure that the par stocks for all operatingequipment and supplies are strictly adhered to and that theRestaurant is adequately equipped.
To assistin conducting monthly inventory checks on all operating equipmentand supplies.
To assist in controlling therequisitioning, storage and careful use of all operating equipmentand supplies.
To attend all meetings asrequired by the Management.
To conduct dailypre shift briefings to servers & bus attendants onpreparation, service and menu.
To liaisewith the Kitchen and Beverage department on daily operation andquality.
To handle all guest complaints,requests and enquiries on food, beverage and service.
To establish a rapport with guests maintaining goodcustomer relationship.
To ensure that theRestaurant cashiering procedures are strictly adhered to.
To assist in the revision and updating of theRestaurant Departmental Operations Manual on an as neededbasis.
To assist in planning and organizingfestive food promotions within the Restaurant Manager and the Food& Beverage Manager.
To review& maintain the Daily Log Book.
Tomaintain the Restaurant bulletin board.
Tosubmit all guest / employee incident reports.
To report "lost and found" items.
To issue repair and maintenance job orders to ensure theproper maintenance of the Restaurant.
Tomaintain a good rapport and working relationship with employees inthe Restaurant and all other departments.
Toundertake any reasonable tasks as assigned by the Food and BeverageDepartment.
To conduct training of employeesensuring that they have the necessary skills
To perform their duties with the maximum efficiency and in the mostproductive manner.
To attend training andmeetings as and when required.
To ensurerosters are posted and timesheets submitted on time.
Report to duty punctually wearing the correct uniformand nametag.
Maintain a high standard ofpersonal appearance and hygiene.
Carry outother duties as assigned.