Mô tả công việc
Implementation of the first work shift
Check the preparation work before service time, welcome guests.
Coordinate with other staff to carry out the preparatory work.
Check the check list of the starting areas.
Supervise the process of cleaning, preparing, and setting up staff to ensure that the restaurant&039;s service quality standards are met.
Support other departments when required.
Assign subordinate staff to do the work of preparing tools, supplies, equipment, table set up, cleaning at the area in charge.
Perform customer service process
Reporting, asking for guidance from higher level with matters beyond resolution.
Give a solution to the customers&039; requests so that the staff knows how to respond
Assigning staff to prepare and decorate the restaurant on the occasion of Holidays, New Year: Halloween, Christmas, New Year...
Inquire about customers&039; comments about the service quality of the restaurant.
Examine the new employee&039;s work, for support and adjustment.
Proposing ideas to improve and improve service quality for restaurants, new initiatives for incentive programs.
Suggest a reward for a good employee.
Support and perform other jobs when required.
Support to handle arising situations beyond the capabilities of the service staff to ensure that the restaurant&039;s reputation and image are not compromised.
Divide specific working areas for each area.
Resolve conflicts, disagreements between service staff.
Disseminate information about incentive programs, customer gratitude, company regulations for staff to inform customers.
Directly or assign the job of professional guidance to new service staff.
Supporting staff to serve customers when the restaurant is crowded or short of staff
Restaurant property management
Check machinery, equipment and objects in the area in charge before shifting.
Immediately propose the cases of damage, malfunction, shortage, repair for management and transfer to maintenance.
Make proposals for delivery to the superior for approval
Track and check the use of tools in the work shift.
Coordinate with other departments
Coordinate with the cashier, restaurant manager and chef when customers order food, request to cancel food, payment …
Supporting colleagues at Level 1 and 3 when busy .….
In case of canceling food or drinks ... there must be a signature of the manager, chef ...
Coordinate with housekeeping when guests break glasses, pour alcohol, vomiting...
Report and hand over work
Assign staff to perform the work of finishing shift: cleaning, cleaning cutlery, dishes...
End shift, turn over to the next shift.
Report daily work to superiors at the end of each shift ( incidents occur, personal work well, other unexpected jobs, ...)
Examine all shift finishing jobs in the area in charge.
