Assistant Restaurant Manager - San Fu Lou

• Hạn nộp: 30/04/2019
• Mức lương: Thỏa thuận

Thông tin cơ bản

Mô tả công việc

- Must be capable in carrying out all restaurant operations in the absence of the restaurant Manager. These duties will be staff rosters, vacation leave scheduled, briefing, F&B meetings, ongoing staff training and monitoring all aspect of the restaurant operations. - Assist in assuring that all standard service procedures are adhered to and carried out in detail, correcting any deviation through constant on-the-job training. They maintain personal cleanliness, courtesy and quick efficiency on the part of all restaurant staff and any other staff who are present, they ensure that all employees are punctual, well-groomed and that they do not deviate from their prescribed uniform. - Communicate with related departments to support the restaurant operation. - Make the roster every week. Make sure enough the manning for daily operation and report to manager all issue about the changing man power. - Any discrepancies in the billing of guests should be handled by themselves then referred to their immediate related department. All discrepancies or voids should be countersigned with an acceptable explanation or bought to the attention of the relevant persons. - Assist the manager in anticipating the volume of business by keeping themselves informed of coming functions and events. They help to make preparations to cope with this adequately and economically - Make sure by spot-checking that all food and beverage sold is properly accounted for at established prices. They are constantly on the alert for irregularities in the handling of monies by the employees - Supervise the work of all staff in the restaurant. They evaluated their job performance and make recommendation and evaluations to the Manager. - Always convey any guest criticism on quality of products and service and appearance to the Restaurant Manager. They also should convey compliments about the above mentioned to their Restaurant Manager. - Monitor the restaurant under control to ensure they do not become disorderly and that the sale of alcoholic beverages is kept on the dignified level. Use their own judgment in determining when guests are apparently intoxicated. And then handle the situation in a professional manner. - Constantly check the appearance, orderliness, cleanliness and proper setup of the restaurant and its related areas. - It is their duty to monitor the use of equipment. And ensure it is use in the correct manner under their relevant standard of operations. - It is also their duty to prevent and eliminate waste of expendable supplies as well as condiments which contribute to overall cost. - They must be fully versed in safety procedures.

Quyền lợi được hưởng

Professional Working Environment

Yêu cầu công việc

Advance English Communication

Yêu cầu hồ sơ

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