To oversee the turnover and drive the revenue of the restaurant, prepare budget and ensure minimal cost and maximal profit, prepare sales and marketing/promotion plans, achieve monthly targets
To provide/ensure the highest level of excellent and professional service in the restaurant to meet guests needs, expectations and satisfaction and rectified throughout their patron experience
To handle guest’s queries/complaints in a polite, prompt and professional manner
To ensure all furniture, lighting, other features and supplies (e.g. beverages, operation equipment, linen, uniforms etc) are adequate, functional, in full and clean working condition
To provide induction briefing to and train service staff to be professional, knowledgeable to ensure smooth running of the restaurant
To ensure communication among team members and daily briefings...
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