Job Description

Duties & Responsibilities

Coordinate the entire restaurant operation, manpower deployment, and schedule planning Nurture a positive working environment and lead by example Able to deploy, supervise, direct, and motivate staff

1. Handle administrative and paperwork

Daily sales reporting /Sales settlement Manage stock level and monthly stock take Procurement and liaising with suppliers. Update and maintenance of all operational equipment

2. Customer services

Preparation and table setup Hosting Guests at their tables Making & Confirming Guest Reservations Customer Service / Waiting on guest Deliver excellent customer service and ensure customer satisfaction Handle customer inquiries and complaints efficiently Explain how various menu items are prepared, describing ingredients and cooking methods Ensure cleanliness and timely services are always rendered to guests

3. Ad hoc tasks assigned by the management

Working hours and Benefits

5 days & 50 Hours Work Week Annual Leave Medical/dental benefits * Staff Meal provided