1 - 6 years
2 - 5 Lacs
Posted:17 hours ago|
Platform:
Work from Office
Full Time
policies and procedures of the organization.
Staff roistering in order to keep the department properly manned at all times.
• To follow up and conduct on the job training regularly with documented records sent to the Manager on a monthly basis.
• To hold daily pre service briefings with the team to review the daily operation, and discuss past performances that can be improved under the guidelines standards set for the Restaurant.
• Inspect the Restaurant prior to each service and ensure that guest specification and service standards are met at all times, i.e. cleanliness, preparation of mis-en-place, bulletin board and appearance of personnel.
• To attend all food & beverage briefings and meetings.
• Recognize VIPs and regular guests.
• Supervise the overall service operation.
• To ensure that all guests are as satisfied and to constantly increase the standards.
• To ensure telephones are answered in three rings as per the standards set for the outlet.
• To supervise the beverage stock inventories daily, linen, condiments and operating equipment of the outlet and to ensure that the above is kept in the best possible condition.
Reports directly to: Restaurant Manager / General Manager
Manages directly: Assistant Stewards / Stewards
Campbell Resto Management Services Private
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