F&B Executive

Report to the Restaurant Manager or management staff appointed by the Company. Support and assist the Restaurant Manager in managing the restaurant. Deputize in the absence of the Manager. Supervise a team of service crew to ensure smooth restaurant operation. Handle cashiering duties and banking duties. Conduct interviews for new hires. Guide and train new/existing Service Crew. Constantly motivate and cultivate team spirit. Maintain the utmost service standards, discipline, and grooming among the service staff. Assist in the performance appraisals and confirmation of the crew. Conduct daily checklists. Continuously obtain customer feedback to ensure satisfaction. Attend to customer complaints, if any. Assist the Restaurant Manager in monitoring labour and F&B costing matters, including monthly stock take. Adhere to the Company's standard operating procedures. Perform any other appropriate duties and responsibilities as assigned.