Job Descriptions1.1.Service Skill
•Understanding restaurant operation and process.
•Create a comfortable environment.
•Prepare restaurant tables and serve food and beverages to customers.
•Provide excellent customer service with good timing and a good attitude.
•Present menu, current promotion/ discount, introduce signature dishes and take the order.
•Collaborate with the cashier, restaurant manager, and kitchen for recording orders, canceling orders, and checking out.
1.2.Facilities Management
•Manage and preserve all the given tools & facilities
•Check and report on tools & facilities situation
1.3.Training new staff
•Train and guide new staff on daily tasks.
•Inform restaurant policies, procedures, and regulations to employees.
•Advertise new menu and promotion.
•Monitor staffs’ work and attitude to request new training courses with senior managers
1.4.Shift management
•Arrange a working schedule for staff.
•Management day-off, leaves, compensation, and work days of the employees in the department.
1.5.Ensure restaurant service
•Check out the entire restaurant area before opening
•Check reservations and allocate service staff to a suitable area
•Ensure a high standard of customer service
•Handling unsatisfactory customer feedback, accidents, or problems
1.6.Coordinate with other teams
•Attend a daily meeting to understand and implement new rulings about table reservation (party, event, etc.) as well as changes in menu, promotions, and regulations.
•Report to Restaurant Manager about arising problems with solution.
•Other tasks as assigned by the manager.