Job Description

Lead, train and motivate a service team. Conduct daily briefings ensuring two-way communication, training and policy information Check mise-en-scene and mise-en-place done by the team. Control expenses of the restaurant. Develop innovative ways to create sales of the restaurant by up-selling menu items, food promotion merchandising, etc. Meet and greet guests and develop a personal guest database to ensure continued patronage. Schedule staff rotations and duties and organize extra hands when required. Ensure the safety and hygiene of the restaurant. Maintain discipline and conduct staff appraisals Coordinate with the chef for menu offers and operational coordination. Coordinate with other departments for the smooth supply of operational supplies. Responsible for proper billing and cash recovery for services rendered. Resolve guest and staff complaints and grievances
Job Types: Full-time, Permanent

Work Location: In person