Assist in the hiring and training of new employees as well as the continuous training of existing staff
Oversee both front and back of house operations, including wait staff, kitchen crew, and bussing staff
Maintain high-quality food standards
Oversee our kitchen staff?s compliance with all health code and sanitation requirements
Provide exceptional customer service and lead staff to do the same
Respond to customer complaints quickly and resolve them effectively
Develop strategies for improving our customers? dining experience
Work with staff to project future needs for kitchen supplies, goods, and cleaning products.
Maintain inventory of all needed supplies
Identify methods our restaurant can use to cut waste, decrease costs, and improve profits
Manage the work schedules of our restaurant?s staff
Meet and greet clients.
Oversee catered functions, in house and off site.
Responsible for making the function space visually appealing and presenting the˙menu˙offering for the event.
Responsible for the overall sanitation and cleanliness of the work areas, banquet rooms and storage areas.
Responsible for the proper usage and good working order of all equipment, furniture and fixtures in the Banquet and˙Catering˙Section in the shift assigned.
Responsible for consistently implementing the service standards and operating procedures in the banquet
Provide excellent customer service and ensure customer needs are met.
Provide unique and creative ideas to enhance meetings & group experience.
Should posses in depth Knowledge of Food and Beverage preparation and presentation.
Supervise events and team members throughout service.
Guide the Banquet servers in˙set˙up of tables and place settings.
Be familiar with all current and upcoming event details.
Resolve staff and customer concerns quickly and efficiently.
Co-ordinate with the Kitchen and˙housekeeping˙department.
Should be able to work under pressure and also work in long or˙break˙shifts.
Scheduling˙of banquet staff, prepare weekly duty chart to correspond with banquet functions and manage labour for monthly.
Should have experience in operating sales and catering software?s like Opera S&M, Protel Banquet, Delphi etc.
Should have experience in operating˙POS˙(point of sales) Software?s.
Responsible for monthly˙inventory, consumption spreadsheet and banquet staff labours.
Responsible for ensuring sufficient operating˙guest supplies, beverage supplies and operating equipment for functions assigned.
Speak with others using clear and professional language, and answer telephones using appropriate etiquette.
