Receptionist
POSITION
PURPOSE :
To assist the reception manager and senior
receptionists during service and follow through with any tasks given to enhance
the guests experience.
ESSENTIAL
FUNCTIONS AND BASIC DUTIES :
Provide friendly, courteous and efficient service to
all guests with
making eye contact, smiling and maintaining proper posture.
Works as a member of the restaurant
team. Interacts with service crew
in a positive manner. Assists
others whenever needed.
Interacts with people beyond giving and
receiving instructions, particularly in resolving Guest complaints.
Anticipate and service the guest’s needs
before requests are made.
Follow proper time and attendance and
uniform procedures.
- Maintain menu cleanliness.
- Be consistent with status checks and
updating out times.
Restaurant Manager
JOB SUMMARY : To oversee and
To oversee and
direct the seamless running of the restaurant, including management of service
staff and Floor Managers. Takes the lead
when the General Manager is off duty in conjunction with other Restaurant
Managers. Provide highly efficient and
effective service while ensuring that all financial and statutory requirements
are met, and supporting the delivery of outstanding customer service.
ESSENTIAL JOB FUNCTIONS :
Management
and oversight of recruiting, hiring, training, scheduling, supervision of
employees and overall performance and development.
Appraising
employee’s overall productivity and efficiency for recommendations for
promotions, performance evaluations, disciplining and / or terminations.
Upholds
the restaurant’s standards and procedures are adhered to by employees and Floor
Managers.
Instill
a culture of pride and ownership. Coach, develop and lead by example the
service staff and Floor Managers to support the General Manager.
Maintains
standards of quality and service and station of which he / she is responsible for
maximize employee morale and productivity. To ensure all staff are well briefed
on the daily responsibilities and are given constant supervision and motivation
on all aspects of their work.
ensure the restaurant’s operational budgets are strictly adhered to, all costs
are controlled and any expenditure approved.
Support
the implementation and measurement of revenue generating initiatives, staff
incentives and sales opportunities.
Being
able to assist staff in taking customer orders, telephone queries and other
duties when necessary
maintain good working relationships with colleagues and all other departments
and liaison with Human Resources and the General Manager with staff or
colleague issues
Ensure customer
request and feedback, both verbal and written are responded to promptly and
efficiently
To abide by all
federal, state and local labor, health and safety laws
have a complete understanding of the restaurant's policy relating to Fire,
Hygiene and Safety; including staff training and adherence by all.
have a complete understanding of the restaurant’s employee handbook and adhere
to the regulations contained within it.
develop an open culture of communication, both formal and informal and
encourage employee involvement.