**Reports to: ** Director of Operations (DOO) or designated personnel
**Key Responsibilities: **
- **Operational Coordination: ** Oversee daily front-of-house operations, including bar tasks such as beverage preparation, setting tables, and ensuring cleanliness through daily chores.
- **Telephone Etiquette: ** Adhere to the standard operating procedures (SOP) established by management.
- **Quality Control: ** Maintain product quality and presentation consistency as dictated by company standards and management guidelines.
- **Sales Targets: ** Achieve sales goals through effective upselling of food and beverages while ensuring excellent customer satisfaction.
- **Regulatory Compliance: ** Ensure adherence to hygiene, health, food safety, and risk management regulations, fostering a safe work environment for all staff and during deliveries.
- **Strategic Support: ** Collaborate with the Restaurant Manager (RM) to align on accountability and planning strategies to fulfill the company's business objectives.
- **Inventory Management: ** Oversee inventory processes, including ordering, receiving, and stocktaking, ensuring daily completion of Food Safety Management System (FSMS) monitoring forms.
- **Food Safety Standards: ** Implement and uphold proper food handling, sanitation, and infection control protocols at all times.
- **Brand Commitment: ** Deliver on the company brand promise by providing exceptional customer service consistently.
- **Menu Knowledge: ** Possess a strong understanding of the restaurant and bar menu, including recipes.
- **Additional Responsibilities:
** Perform other duties as assigned by the General Manager (GGM), Director, or designated personnel.
Requirements:
*Committed to delivering high levels of customer service and providing go-the extra-mile service.
*Ability to work under pressure in a fast-face environment
For a career pathway chat, please call 97333729
Send your CV to: myfuture@dhm.com.sg
