Duties and Responsibilities:
1. Operations and General Responsibilities:
a. Provide an energetic, positive, flawless and honest service. Create guest satisfaction and loyalty.
b. Prepare food and beverage items as necessary, serve guests in the best manner possible.
c. Maintain and improve quality in daily operations, ensuring and maximizing guests’ satisfaction.
d. Take ownership of every duty and responsibility attributed.
e. Ensure knowledge of schedule, working hours and punctuality.
f. Ensure perfect grooming and personal hygiene according to the restaurant’s standards, uniform guidelines and policies.
g. Take care and avoid breakage of materials, furniture, machines, and other elements of the restaurant.
h. Check inventory of every material and ensure correct storage and handling.
i. Crosscheck with Opening and Closing Checklists in order to ensure all job duties and SOPs are followed according to standards.
2. Restaurant Maintenance and Hygiene:
a. Maintain correct mise-en-place, dining room standards, hygiene and setup according to the restaurant’s standards and Standard Operating Procedures (SOP).
b. Maintain general restaurant hygiene according to the Cleaning Schedule and eventual side duties attributed.
c. In case of any deviation to the general standards of the restaurants, apply immediate corrective measures to ensure quality.
d. Check quality, cleanliness and appearance of every preparation being served to guests.
3. Side Duties:
a. Assist outlet manager in other job-related tasks and ensure all side duties are taken care of on a timely manner.
a. Attend to all training sessions scheduled on the Training Calendar, ensuring learning of the trainings and application.
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