• Ensure standard operating manual is followed by all service personnel.
• Provide assistance and guidance to waiters, hostess and cashiers.
• Designate work station and responsibilities to all restaurant staff per shift.
• Ensure restaurant is fully set prior to each meal period.
• Ensure side stations are set up to par before service.
• Check reservations for the meal period and assign tables wherever necessary.
• Conduct daily shift briefings before each meal period and ensure all staff are knowledgeable of food menu, cocktail list and beverage list.
• Lead by example on the floor in following all steps of service standards.
• Ensure that grooming standards are maintained by all staff on duty.
• Maintain log book to record any discrepancy, complaint handled and special events.
• Liaise with the Chef in ensuring guests receive top priority service at all times and avoid delays.
• Record any sick, absence, tardiness or disciplinary action in appropriate company record forms and submit to HR and Restaurant Manager on a daily basis.
• Requisite of all supplies as per company standard on prescribed dates and ensure efficient usage.
• Maintain monthly inventory of all operating supplies and report to the Restaurant Manager.
• Conduct daily guest comment reviews for each meal period, highlight issues noticed by guest discuss during staff briefings and monitor progress/changes.
• Monitor staff with challenges or corrective actions from evaluations and report to Restaurant Manager.
• Conduct regular service standard training.
• Liaise with housekeeping to ensure all public areas in the vicinity of the restaurant and the restaurant are kept in a neat and hygienic condition at all times.

Skills

• Must be able to understand and communicate oral/written instructions in English.
• Must possess the ability to plan, organize, supervise, inspect, and evaluate work of subordinates.

Qualifications