Assist the Restaurant Manager in Interviewing, selecting, training, supervising, counseling and disciplining outlet staff
Oversee all front and back of the house restaurant operations
Supervise the floor during meal periods to ensure that all company standards and steps of service are met through all guests interactions.
Ensure that checklists, requisitions and proper opening and closing functions are being completed each shift.
Observe performance and encourage improvement where necessary.
Communicate with guests and employees with appropriate actions and provide accurate information.
Ensure that all steps of services as outlines in training materials are being followed on a daily basis.
Control the dining areas to monitor and take action to ensure food quality and service standards are met
Utilize computer to accurately charge customers, create forecast and revenue reports and write correspondence.
Comply with all company policies, operational procedures and guidelines are communicated properly and kept in confidential and secured
Ensure all daily and monthly reports are detailed and submitted in a timely matter.
Required Education, Skills, and Qualifications:
Must possess at least a college/bachelor’s degree in Hotel and Restaurant Management or equivalent.
Thorough knowledge of Food & Beverage outlet operations including foods, beverages, supervisory aspects, service techniques and guest interaction.
Ability to walk, stand, and/or bend continuously to perform essential job functions.
Proficient in communicating in English, both orally and in writing, with guests and employees.
Ability to work under pressure and deal with stressful situations during busy periods.
Must have strong leadership skills
Willing to work in Yoree BGC, Taguig