To be the central organizers who keeps the restaurant operate regularly, to assist supervisor to manage the restaurant, to be responsible for leading basic level stuff, to execute works that supervisor and assist supervisor ask to do, to provide the best F& B service for customers, to execute and to assist basic level stuff to finish every work according to the SOP, to assist supervisor to collect customers advices, and to build the outstanding image altogether, to help customers to order and checkout, know the feature of the restaurant, and to improve them consume there.
Leads the waiters and waitresses to clean up the dining room, to inspect the dining room, and
maintain the cleanliness in it.
Check all appliances cleanly and if they are good to use.
Check all flavoring on the table is whether sufficient.
Check and prepare the tables, settings, and other preparing works.
Prepare the business report each day to assistant manager.
Attend briefing each day with supervisor and assist supervisor
Be responsible for the duty area, and check every operation and stuff is regular.
Inquired as necessary the guest response regarding the dining, and collect fit and unfit quality
opinion to supervisor and assist supervisor
When the guest pays a bill, with courteous, clear, fast and unmistakable to finish the accounting.
Check all things are settled down and fire control is well before getting off duty.
Participates in the regular in-service training, and to usually trains the respective staff.
To assist basic level staff facing the sudden outbreak, such as complaint processing, and
reports to the person in charge to deal with problems immediately.
To assist to build up accounts cards, register and manage things that are took care of in the
restaurant, and make inventory.
Others temporary or special affairs.
1. 業務/財產管理範圍(Job Scope)：所屬餐廳資產、生財器具、客用消耗品、文具、電腦、餐廳鑰匙
Scope of business/property management (Job Scope): restaurant assets, business equipment,
customer consumables, stationery, computers, restaurant keys
2. 直接督導管理人數： 人，職位：服務員
Number of direct supervision, management position: Waiter/Waitress
Number of indirect supervision and management: kitchen colleagues below the sous chef