SUPERVISOR

Key Responsibilities include, but are not limited to: *Reporting to the RM (restaurant manager) and or his/her assigned personnel working towards the restaurant's annual operating budget. *Coordinate daily front of the house operations including bar related job scopes; in charge for making beverages, daily chores; setting of table cutleries, folding of napkins, washing, cleaning etc *Telephone Etiquette: as in accordance with manager's SOP. *Always ensure and maintain consistency of product quality presentation as set by company and manager. *To achieve sales targets by upselling beverages/food items and maintaining customer satisfaction. *Ensures compliance with regulatory compliance for hygiene; health, food safety , risk management and working in a safe environment for all employees and during deliveries. *Assisting RM working towards the same goal for accountability in planning strategies to ensure that the company business plan is delivered. *Manage inventory which includes ordering, receiving and stock taking (FSMS-monitoring forms are duly filled daily). *Ensures proper food handling, sanitation and infection control procedures at all times. *Always deliver the company brand promise and provide exceptional customer service at all times. *Must have good knowledge of the restaurant/bar menu and their recipes. *Performs additional responsibilities, although not detailed, as requested by the restaurant manager/and or his assigned personnel at all times. 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