Tổ Trưởng Phục Vụ

Implementation of the first work shift
Assign subordinate staff to do the work of preparing tools, supplies, equipment, table set up, cleaning at the area in charge.
Coordinate with other staff to carry out the preparatory work.
Supervise the process of cleaning, preparing, and setting up staff to ensure that the restaurant's service quality standards are met.
Check the preparation work before service time, welcome guests.
Support other departments when required.
Check the check list of the starting areas.
Perform customer service process
Supporting staff to serve customers when the restaurant is crowded or short of staff
Inquire about customers' comments about the service quality of the restaurant.
Disseminate information about incentive programs, customer gratitude, company regulations for staff to inform customers.
Assigning staff to prepare and decorate the restaurant on the occasion of Holidays, New Year: Halloween, Christmas, New Year...
Divide specific working areas for each area.
Proposing ideas to improve and improve service quality for restaurants, new initiatives for incentive programs.
Suggest a reward for a good employee.
Resolve conflicts, disagreements between service staff.
Examine the new employee's work, for support and adjustment.
Directly or assign the job of professional guidance to new service staff.
Support and perform other jobs when required.
Give a solution to the customers' requests so that the staff knows how to respond
Support to handle arising situations beyond the capabilities of the service staff to ensure that the restaurant's reputation and image are not compromised.
Reporting, asking for guidance from higher level with matters beyond resolution.
Restaurant property management
Check machinery, equipment and objects in the area in charge before shifting.
Track and check the use of tools in the work shift.
Immediately propose the cases of damage, malfunction, shortage, repair for management and transfer to maintenance.
Make proposals for delivery to the superior for approval
Coordinate with other departments
Coordinate with housekeeping when guests break glasses, pour alcohol, vomiting...
Supporting colleagues at Level 1 and 3 when busy .....
Coordinate with the cashier, restaurant manager and chef when customers order food, request to cancel food, payment ...
In case of canceling food or drinks ... there must be a signature of the manager, chef ...
Report and hand over work
Assign staff to perform the work of finishing shift: cleaning, cleaning cutlery, dishes...
Report daily work to superiors at the end of each shift ( incidents occur, personal work well, other unexpected jobs, ...)
Examine all shift finishing jobs in the area in charge.
End shift, turn over to the next shift.