Reporting to the Director of Food & Beverage:
Develop sales strategies to meet the business objective of the restaurants/ function rooms.
Plans staff schedule, restaurants' menus and beverage list.
Builds rapport with patron or diner, update database information and handles guest comments/ complaints.
Check staff's grooming, conducts briefing and counsels staff whenever necessary.
Handle restaurants' reservations and special requests from guests.
Ensures that the administrative tasks assigned to Restaurant Managers, Assistant Managers, Restaurant Executives or Senior Captains, such as requisition, operating equipment control plus inventory and other tasks are dutifully completed.
Trains and mentor junior staff
* Performs any tasks or duties as may be assigned from time to time by the management.
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