You are responsible for your section and ensure the organization, the coordination and the service is of the highest possible quality in both service and product.
Key Duties and Responsibilities
- Ensure your section is stocked in accordance to mise-en-place required
- Ensure the organisational set-up to provide an efficient working environment
- Managing all guest checks from the order process to closing dockets as well as reconciliation of your cash-up.
- Ensure all products served are of the highest quality, while following food safety standards
- Manage and record all critical control point, including but not limited to temperature control records, labelling all products that have been opened and to be served.
- Conduct daily opening and closing inventory of materials
- Minimising all wastage on beverage and food items
- Maintaining and recording all material breakages
- Order stock in accordance to either business levels or par levels
- Daily cleaning and Maintenance of all equipment
- Ensure service of each guest exceeds their expectation
- Assist team for the overall success of service
Qualifications & Experience
- High school or equivalent education required.
- Minimum 1 year experience in relevant field.
Competencies
- Comply with all ISO 22000 related requirements
- Comply with all ISO 9001 related requirements
- Comply with all ISO 14001 related requirements
- Comply with all Green Globe related requirements
- Daily F&B briefings and debriefings
- Attend Staff Welfare and Sport meeting
- Attend Monthly F&B Forum