JOB SUMMARY
Main Duties/Responsibilities:
Handle guest complaints according to policy.
Opening team leader to ensure table, flowers, mise en place is well prepared.
Assist in training, supervising and disciplining all outlet colleagues.
Conduct team briefing and training as delegated by the Restaurant Manager.
Perform opening and closing duties as when required ensuring that the outlet will be ready for the business opening.
Take extra initiative to drive revenue, ideas and training needs.
Handle inventories directly involved with the operation of the outlet.
Requirements
CANDIDATE PROFILE
High school Diploma.
A total of 4-5 years Food and Beverage experience.
2 years minimum in a similar role in a 5 * international environment.
Train the Trainer, Up-selling skills training, HACCP.
Organized and well planned.
Able to work with speed and efficiency throughout maintaining positive attitude.
Knowledge of Micros Point of Sale system.
Able to manage colleagues with friendly and professional manner.
