Service Staff

Responsibilities Restaurant Operations o Execute assigned area of responsibility (e.g. greeter, runner, bartender, cashier) based on SOP o 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 o Provide service to customers o Execute proper cash management o Preparation and serving of all drinks, beverages and dessert items Restaurant Management & Planning o Address customers’ complaints in accordance to guidelines and to escalate issues to supervisors when necessary o Identify and report all potential problems and to provide recommendations pertaining to the provision of services, food quality and cleanliness Quality Assurance & Control o Comply with SOP and safety requirements o Ensure quality of food is up to the prescribed standard o Ensure safety and hygiene standards are maintained by inspecting and cleaning of all utensils and restaurant area o Identify and report unsafe and/or non-compliant conditions and behaviors pertaining to personal and food safety People Management o Perform as a reliable team member and communicate clearly and audibly.