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**Responsibilities**:
Restaurant Operations
- Execute assigned area of responsibility (e.g. greeter, runner, bartender, cashier) based on SOP
- Set up restaurant for service day, which include but not limiting to checking on availability of food item and special menu, guest reservation status, service area set-up, cash register and payment machines
- Provide service to customers
- Execute proper cash management
- Preparation and serving of all drinks, beverages and dessert items
Restaurant Management & Planning
- Address customers’ complaints in accordance to guidelines and to escalate issues to supervisors when necessary
- Identify and report all potential problems and to provide recommendations pertaining to the provision of services, food quality and cleanliness
Quality Assurance & Control
- Comply with SOP and safety requirements
- Ensure quality of food is up to the prescribed standard
- Ensure safety and hygiene standards are maintained by inspecting and cleaning of all utensils and restaurant area
- Identify and report unsafe and/or non-compliant conditions and behaviors pertaining to personal and food safety
People Management
- Perform as a reliable team member and communicate clearly and audibly.
