Captain

I. COORDINATE DAILY FRONT OF THE HOUSE AND BACK OF THE HOUSE RESTAURANT OPERATIONS
In charge of opening or closing shift
Opening shift: fully cleaning and set up, make sure all the floor ready 15 minutes before opening time. Check bar and kitchen items availability, then team briefing. Shift transfer at the middle of the day.
Closing shift: Shift transfer, organize the team to reclean up all the floors and toilets, check bar and kitchen items availability, then team briefing. Closing expense and calculating money, cleaning up all service stations, water plants, and sending daily reports.
2. Handling POS and cashier station during the service
3. Able to access the POS Back Office system to edit menu, pricing, etc.
II. DELIVER SUPERIOR SERVICE AND MAXIMIZE CUSTOMER SATISFACTION
Provide excellent customer service to guests
Greet cheerfully and guide customers to ordering process
Understand the menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies).
Offer menu recommendations upon request and remind customers for their allergies.
Accurately prepare and assemble bowls upon customers' requests.
Up-sell additional products when appropriate.
Check receipts and collect bills through POS.
Check guest satisfaction and take direct feedback from customers to report to the owner if needed.
Able to carry dirty plates, glasses and silverware to the kitchen for cleaning
2. Respond efficiently and accurately to customer complaints
3. Appraise staff performance and provide feedback to improve productivity