Job Description
Responsible for maintaining high standard of operation of the Club’s restaurant by training staff and ensuring productivity of work.
To perform other F&B routine services and duties as directed.
Train, evaluate, and counsel service staff to create a high standard of morale and reduce staff turnover.
Maintain a good working relationship with the staff and ensure a high standard of motivation among staff.
Provide constant training for service staff and be accountable for the service standard through staff training.
Ensure that the restaurant is well-kept and cleaned, and that all operating equipment is properly handled and in good condition.
Monitor and plan manning guide in accordance with the volume of sales.
Handle members’ feedback calmly, professionally, and efficiently at all times, resolving any disputes and recovering service effectively.
Keep management/Chef updated on any food delays, complaints, and customer feedback.
Responsible for all administrative works of the department:
Arrangement for Reservation Sheet & Seating Capacity Chart.
Record of Staff performance.
Schedule staff roster to ensure good and sufficient allocation of manpower.
Perform other related duties as required by the F&B Director/Manager or Executive Chef.
Job Requirements
Diploma in Food Management Services/GCE ‘O’ Level.
At least 5 years' relevant experience in a similar capacity.
Experience in Chinese Cuisine is highly desirable.
Excellent personal presentation and interpersonal skills.
Confident, outgoing personality with a positive attitude.
Ability to remain calm under pressure.
Able to cope in a fast-paced environment with heavy volume.
Ability to multi-task.
Fluency in reading, writing, and speaking English & Chinese / Mandarin.
Able to perform split shifts (5 days work week including weekends and Public Holidays).
Summary of Role Requirements: