Duties and Responsibilities:
1. Operations and General Responsibilities:
a. WORK CLOSELY AND EFFICIENTLY SUPPORTING UPPER MANAGEMENT IN ACHIEVEMENT OF COMPANY GOALS, APPLICATION OF NEW INITIATIVES AND MAINTAIN HIGH TEAM SPIRIT AND MORALE ON EVERY DAY OPERATIONS.
b. Ensure ORGANISATION of schedule, working hours and punctuality across the team.
c. Ensure perfect grooming and personal hygiene OF ALL TEAM MEMBERS according to the restaurant’s standards, uniform guidelines and policies.
d. Maintain and improve quality in daily operations, ensuring and MAXIMIZING GUESTS’SATISFACTION, REVENUE GENERATION, OPTIMIZATION OF RESOURCES AND MANPOWER.
g. Interact with guests in order to ensure correct recommendations, guidance through the menu, taking orders, explanation of the dishes and presentation of the food, clearing of table, problem solving and ensuring guests’ satisfaction. ABOVE ALL, CREATE A PERSONAL RAPPORT WITH GUESTS, GATHER CONTACT INFORMATION, UPSELL PRODUCTS AND ENSURE LOYALTY.
g. TAKE OWNERSHIP on actions and handling complaints on a timely manner, relay any guests’ complaints to the Manager on duty. SOLVE EVERY GUEST’S PROBLEM.
h. ASSIST OTHER POSITIONS IN THE RESTAURANT ON ALL NECESSARY TASKS.
2. Side Duties
a. SUPERVISE outlet staff in other job related tasks and ensure all side duties are taken care of on a timely manner.
b. PROPOSE AND CREATE service and business improvements, new revenue generators and business optimization initiatives.
c. IDENTIFY all maintenance issues and report them to the F&B Manager.
a. IDENTIFY AND CREATE ALL NECESSARY TRAINING MATERIAL, ENSURE LEARNING AND VALUATION of all wait staff’s trainings and application.
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