- Ensure the daily service operations in a Japanese fine dining restaurant are properly executed and performed
- Work with fellow team members to ensure a good and conducive working environment
- Assist manager in managing the day to day operations in the restaurant as appointed
- Responsible for creating a memorable dining experience for guests
- Assist the outlet managers in ensuring all restaurant supplies are well stocked and managed
- Train, counsel, guide and instruct junior personnel in the proper performance of their duties
- Familiar with all the job duties, responsibilities and roles of all junior service staff
- Fully understanding, and ensuring procedural compliance with company’s policies
- Demonstrate, introduce and adopt productivity initiatives as and where necessary
Operational Administrative Duties
- Work with AM/M in planning of roster, to promote productivity and minimize labour costs while maintaining best staffing balance.
- Do monthly inventory of equipment, wines and perishables and report to AM/M of any issues and assist in resolving them.
- Ensure stock par levels are at optimal levels and assist in the ordering for replenishment
- Ensure restaurant inventory is well maintained and report to AM/M if any item needs to be replaced or replenished (e.g. low count of cutlery, bad quality serviettes from supplier)
- Provide feedback and ideas to help further develop and improve the operational flow of the restaurant.
- Monitor guest feedback (through in house channels or social media channels). Report to AM/M on any guest complaints or compliments and assist to resolve any guest issues raised.
- Work with the Kitchen team to ensure best food quality and Grade A hygiene standards.
- The individual must be focused on participating in operations during the key operating hours and must refrain from working on his/her laptop or doing any paperwork.
- Assist AM/M for sourcing of items and raise comparative quotes for competitive pricing and quality.
- Proper upkeep of the suppliers’ list with past quotations, invoices to refer for repeat ordering.
Operational Duties
- Be well versed in the product knowledge, standard operating procedures of a Japanese fine dining service and the upkeep of the restaurant.
- Ensure overall restaurant cleanliness. To oversee and ensure weekly cleaning duties are done and followed.
- Assign and delegate staff to their respective stations and ensure their stations are set up and organized according to required standards.
- Assist AM/M in organising the reservations for the day, seating plan arrangement and assign staff to stations.
- Supervise the service team on the standard operation procedures of service to ensure smooth operation flow during service.
- Assist to conduct roll call with the service team for updates before meal periods. Roll call to include:
· Communicating on daily specials and item 86
· Service standards that needs to be achieved
· Information on assignment of roles/ sections
· Update of any promotions, feedback and internal memos
- Handles the Mid Shift & Closing Shift of Sales Daily
- Assist in the closing of the restaurant and secured storage of cash sales to be deposited
- Have good rapport with guests to ensure they have a good service/food experience.
Training
- Support AM/M with conducting of training with staff for
· Food knowledge
· Beverage / wine knowledge
· Methods of cooking
· Service standards
- Guide and supervise the service team on the guest service and service flow.
- Ensure all staff that handles food & beverage are basic hygiene certified.
- Ensure all staff adhere to the highest standard of hygiene and keep to the uniform etiquette and guidelines.
Job requirement:
- Minimum of ‘O’ Levels
- WSQ Basic Hygiene Certificate
- 4 or more years in a Japanese restaurant front of house operations or a similar capacity
- Basic knowledge in the use of computer software: Word, Excel, Outlook
- Skilled in handling guest verbal complaints
- Good knowledge of Concept/Brand guest service standards
- Good knowledge of food ingredients used
- General knowledge of food handling, food preparation and cooking procedures
- Good knowledge of food hygiene regulations and company quality standards
- Passion to serve
- Able to work at a fast pace under pressure
- Creative in dealing with situations
- Positive attitude and responsible
- Good attention to detail
- Able to work in a team
- Good standard of personal hygiene