Capella

• To supervise effectiveness of workflow and sequence of service during service periods and provides constant hands-on support.
• To ensure that guests receives quality service by providing clear and understandable work direction for wait staff.
• To actively use the database of customer details/history to assist in guest recognition.
• To monitor customer satisfaction and respond to customer feedback and complaints.
• To inform Assistant Restaurant Manager/Restaurant Manager of any complaints, negative feedback from guest and concerns about colleague satisfaction or colleague performance.
• To maintain a thorough working knowledge of F&B SOP’s and ensure these are upheld at all times through constant observation and coaching.
• To advice the Assistant Restaurant Manager/Restaurant Manager of any improvements needed in relation to restaurants operation including updates to SOPs or addition/deletion of SOPs.
• To conduct performance evaluation of colleagues, training of colleagues, guidance, coaching and counseling of colleagues.
• To conduct the pre-service shift briefing in the absence of the Assistant Restaurant Manager/Restaurant Manager.
• To support the Assistant Restaurant Manager/Restaurant Manager to provide constant coaching and counseling to colleagues to ensure their capability to meet the needs of the customer and the organization.
• To assist the Assistant Restaurant Manager/Restaurant Manager in the implementation of the marketing activities and to achieve desired results.
• To ensure opening and closing checklist are completed on a daily basis.
• To supervise and monitor the completion of weekly cleaning schedules.
• To conduct regular briefings and training sessions to ensure all colleagues receive the information necessary to perform their job.
• To assist the Assistant Restaurant Manager/Restaurant Manager to develop and update F&B knowledge of all colleagues on a regular basis.
• To maintain a working knowledge of relevant sections within the Food Hygiene SOP and assist the Assistant Restaurant Manager/Restaurant Manager ensure the outlet meets these standards at all times.
• To maintain awareness of outlet(s) financial performance.
• To supervise closely and monitors the cashiering function of the outlet to ensure compliance with Cashiering Procedures.
• To utilize up-selling and suggestive selling techniques to enhance the outlet’s financial performance.
• To make recommendations to the Assistant Restaurant Manager/Restaurant Manager for price and menu changes that will enhance profitability.
• To supervise and monitor breakage of chinaware and glassware and the implementation of strategies to reduce where possible.
• To carry out any other tasks defined by the F&B or Senior Management.
• To undertake assigned additional duties where required. These should be completed prior to the opening or after the closing of the outlet.
• To ensure all colleagues attend scheduled training programs.
• To communicate new or amended procedures to relevant department/colleagues in a timely manner, ensuring they have been understood when instructed by Management.

• Competitive salary
• Participate in regular team-building activities.
• Develop a career in a dynamic, professional international work environment with opportunities for advancement to a full-time position.

• General Education Certification / Diploma, preferably in Hospitality or Restaurant Management

• Experiences in similar role / capacity at luxury hotels/resorts

Technical Skills

• Excellent interpersonal skills with personable character, a team player and good at cultivating strong guest relations
• Working knowledge in restaurant management system (e.g. MICROS POS)
  

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