To supervise and coordinate the activities and work of the Junior Captains and Captains
To supervise a station and ensure that standards are maintained at all times
To personally coach, train and develop the F&B service team members to ensure good food and beverage knowledge, sequence of service delivery
To ensure the smooth preparation of the restaurant side-stations, mise-en-place and table set-ups as per outlets
To continuously collect feedback from guests and report it back to the Management
Work in close cooperation with the Kitchen and Stewarding as well as the Outlet Cashiers to ensure a smooth running operation
Contribute to meet and maximize the monthly revenue budget for the respective outlet
Execute outlet operations including food and beverage promotions, customer service and inventories
Lead the Front of the House staff in training the following: restaurant standards, wine service and customer service
Assist F&B Management in monitoring labor, inventory
Monitor the performance of outlet service staff. Supervision duties include delegating responsibilities, scheduling, coaching and correcting, evaluating, interviewing, training and mentoring of staff
Maintain Restaurant inventory, cleanliness, food rotation and menu consistency
Responsible for training team members for their responsibilities during all meal periods and events
Assist the F&B Management in all kitchen efforts, staffing and inventory controls as assigned
Assist in the execution of the strategic plan including forecasting, budget management, profit and loss accountability, cost control and inventories
Conduct inventory for par levels of food, beverage and paper supplies. Assist in establishing methods for inventory control and adhere to purchasing procedures
Ensure proper maintenance, cleaning and operation of the outlet and service equipment
Perform all other duties assigned by the Manager
Requirement:
3 years of experience in banquet servicing is preferred
