Job Order Detail

Description

-Fully in charge of the management of the restaurant, establish employee procedure, annual plans and quota
-Ensure the service of all meals, snacks, functions and beverages are to the required standards
-Control the profit margin, effectively control the costs, make sure the costs do not exceed the budget
-Keep track of the inventory level, order food and supplies, monitor revenue and modify prices
-Ensure the restaurant and kitchen are clean and well maintained; including table appointment, furniture arrangement and decorations are impeccable
-Ensure the waiters/waitresses are correctly dressed, that they offer professional and courteous service to customers and the bar and cloakrooms are clean and stocked with the stipulated requirements
-Arrange special events and ensure the buffet is running efficiently
-Establish hygiene standard, make sure the restaurant is maintained in all areas
-Deal with customer complaints in a timely manner
-Take care of necessary steps in the event of theft, burglary or fire
-Ensure the efficient and effective operation of the back of the house; fire and evacuation drills are held regularly, and an effective tables reservation system is in operation
-Carry out regular on-the-job training and hold regular staff meetings