1. WORK PURPOSE:
- Increase beer service speed, specialize job roles, assign dedicated staff, and ensure high service quality. Optimize revenue and enhance customer experience
2.CHALLENGES:
- Maintain consistent service speed and quality during peak hours and high guest volume.
- Handle guest requests and complaints flexibly and professionally during service.
- Control a wide working area and maintain continuous movement
3.DECISION AUTHORITY:
- Responsible for service quality and guest satisfaction.
- Authorized to suggest process improvements or service adjustments.
4. SCOPE OF WORK:
- Prepare the service area (tables, chairs, utensils, etc.) before each shift, ensuring readiness to welcome guests.
- Introduce the beer menu, provide complete information and recommendations on different types of beer to customers, and accurately and fully record orders
- Coordinate with Bar to serve dishes promptly and properly, ensuring the best dining experience for guests.
- Observe and attend to customers, provide sales consultation, and ensure all customers are served beer.
- Carry out beer upselling and recommend suitable food pairings.
- Interact with customers and gather feedback on service quality
- Keep the service area tidy, clean, and safe for smooth operations
- Inspect, preserve, and properly use service tools such as trays, glasses, dishes, napkins, POS systems, and printers
- Report any damaged or missing tools and incidents during the shift promptly.
- Support inventory checks and replenishment of tools and materials according to operational plans.
- Strictly comply with food safety, occupational safety, and fire prevention regulations.
- Maintain a neat uniform, professional appearance, and polite manners consistent with the brand.
- Clean dining tables, guest areas, and walkways following 5S procedures to maintain a clean and professional environment
- Coordinate closely with Kitchen,
Bartender, Cashier, and Housekeeping departments to ensure seamless service flow.
- Report shift performance, guest feedback, and any operational issues to the Supervisor or
Restaurant Manager.
- Record and maintain order slips, logbooks, and service checklists as required.
- Perform other tasks as assigned by the Restaurant Manager or direct supervisor.
- Provide suggestions for improving service processes, table setup, and guest flow.
- Propose ideas to increase revenue such as upselling, combo offerings, or promotional programs.
- Actively participate in training, support colleagues, and promote a positive working spirit within the team.
1. QUALIFICATIONS:
-Be proficient and have a strong understanding of service
- Knowledge of menu items and ability to explain to guests.
2. SKILLS:
2.1. Expertise Skills:
- Excellent communication, listening, and customer care skills.
- Able to handle guest requests and complaints tactfully and professionally.
- Teamwork-oriented, proactive, and adaptable
- Skillful in upselling and cross-selling to increase revenue.
2.2. Soft Skills:
- Good teamwork, ability to work under pressure, high responsibility, and attention to detail.
3. VIRTUE:
- Personal Qualities: Responsible, proactive, customer-oriented, disciplined.
4. EXPERIENCE:
- Minimum 1 years in a similar position
5. REQUIREMENTS:
- Good health, and minimum hight 165cm or above
