1. Supervise, manage & train staff on processes, service skills, food, drinks & service quality
2. Divide shifts and assign work to employees
3. Set up service and operational processes with the
Restaurant Manager4. Check uniform behavior & working skills of employees
5. Monitor preparation activities at the beginning of the shift, during the shift and at the end of the shift
6. Coordinate customer service and combine other departments when necessary.
7. Resolve customer complaints
8. Monitor & maintain property and clean the entire Restaurant, inside and out.
9. Perform other tasks as assigned by the department head when required
1. KNOWLEDGE:
- Menu of dishes, drinks and dipping sauces
- Understand how to combine food and drinks appropriately
- Understand how to use equipment in service areas and mixing areas
- Understand restaurant tools, equipment and stations
- Understand the location, area, and table layout in the restaurant, especially the restrooms, to give instructions to customers
- Understand clearly the obligations and responsibilities in the restaurant: welcoming customers, introducing dishes, ordering for customers, processing payments for customers, reporting work, finalizing payments, etc.
2. SKILLS:
- Good communication
- Team management
- Instruct and divide work for employees
- Understand the work content of subordinate positions to coordinate and support (Food reception); Table set-up and table cleaning; Cleaning tools and equipment , tools, ...
Attractive Salary & Bonus (Healthcare, Insurance, Service Charge Bonus, salary increase,...)
Duty meal at Company policy
Full benefits as Vietnam law (Annual leave,Holiday, Tet, Tourism,...)
Laptops
Uniform
Trainning