Service Staff

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• • Carry out specific range of operation tasks within clearly defined SOP (standard operating procedures)
  • Work independently and as a reliable team member, carrying out assigned task and know when to request for help or advice

Restaurant Operations

• Execute assigned area of responsibility (e.g. greeter, runner, bartender, cashier) based on SOP
• Set up restaurant for service day, which include but not limiting to checking on availability of food item and special menu, guest reservation status, service area set-up, cash register and payment machines
• Provide service to customers
• Execute proper cash management
• Preparation and serving of all drinks, beverages and dessert items

Restaurant Management & Planning

• Address customersu2019 complaints in accordance to guidelines and to escalate issues to supervisors when necessary
• Identify and report all potential problems and to provide recommendations pertaining to the provision of services, food quality and cleanliness

Quality Assurance & Control

• Comply with SOP and safety requirements
• Ensure quality of food is up to the prescribed standard
• Ensure safety and hygiene standards are maintained by inspecting and cleaning of all utensils and restaurant area
• Identify and report unsafe and/or non-compliant conditions and behaviors pertaining to personal and food safety

People Management

• Perform as a reliable team member and communicate clearly and audibly