Maintain a positive work environment for all Cashiers.- Oversea the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.- Creates a positive team atmosphere among Team Members.- Maintains records of staff periodic manner and operating costs.- Provides feedback and coaching to the Team regularly.- Understands building capability through Cross training- Treats all Team Members fairly, with respect.- Sets high standards for appropriate team behaviour on shift.- Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures.- Handle guest complaints in restaurants.- Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain- feedback from staff members.- Maintain budget and employee records, prepare payroll, and pay bills, or monitor book keeping records.- Check quality of deliveries of fresh food and baked goods.- Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.- Arrange for maintenance and repair of equipment and other services.- Total receipts and balance against sales, deposit receipts, and lock facility at end of day.- Ensures new products are executed properly following roll-out.- Is capable of handling irate customers with a friendly/calm attitude.- Ensures product quality and great service.- Shows enthusiasm about guest within the restaurant.- Is flexible in dealing with changes/problems (e.g., being short staffed).- Has effectively forecasted restaurant needs.- Shifts priorities and goals as work demands change.- Priorities tasks effectively to ensure most important tasks are completed on time.- Delegates and follows-up effectively.- Taking Ownership of issues or tasks and also give detail update of the Head of Operation and the General Manager- Seeks, listens and responds to Guest feedback.- Coaches team on how to exceed Guest expectations.- Does not blame others; takes accountability for problems.- Effectively identifies restaurant problems through reports and can ideate & execute to resolve the same.- Proficiency in using computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.- Proficiency in Point of sale (POS) software, inventory software, Restaurant guest satisfactory tracking software etc.- Assist in planning regular and special event Menu.- Any related task given by superior.**Salary**: Rp9,000,000 - Rp12,000,000 per month**Education**:- D1-D4 (preferred)**Experience**:- Restaurant Management: 1 year (preferred)**Language**:- English (preferred)
