F&B Executive

Report and assists to the Restaurant Manager in day to day restaurant operation. Supervise the Restaurant Supervisor, Waiter / Waitress, Host / Hostess. Set an example by reporting to duty punctually. Maintains a high standard of personal appearance and hygiene at all times. Assist in leading the restaurant efficiently in costs and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit. Provide a professional and courteous service at all times and ensure that all employees follow the example. Ensure that the place of work and surrounding area is kept clean and organised at all times. Act as a Manager in duty in the absence of the Restaurant Manager in the outlet. Be knowledgeable of all services and products offered by the restaurant. Assist in communication within the outlet and to attend weekly outlet meetings fostering teamwork. Be knowledgeable to operate the existing POS system. Plan daily routine checklist and station division according to the work schedule. Report incidents that require disciplinary actions immediately to the Restaurant / Outlet Manager. Coordinate the review of outlet’s operation updates annually as requested by the Restaurant Manager. Support activities and cooperation with the suppliers. Assist in carrying out scheduled inventories of products and equipment. Undertake reasonable tasks and secondary duties as appointed by the Restaurant Manager. Handle guest enquiries and complaints in the outlet in a courteous and efficient manner. Ensure that the opening and closing procedures established for the outlet are followed. Assign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.