概述

• 薪资

  4,500 MYR ~ 6,000 MYR

• 产业类别

  Food Services, Hospitality/Tourism & Leisure

• 工作内容

  【Job Purpose】
  - Develop, implement and maintain quality standards for outlets, including supervision and direction of service staff.
  - Ensure excellent customer service.
  
  【Task Allocation】
  25%
  - Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of the outlet.
  - Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes.
  - Schedule and direct staff in their work assignments.
  
  25%
  - Interact positively with customers promoting hotel facilities and services.
  - Resolve problems to the satisfaction of involved parties.
  - Answer telephones in a clear voice, coordinate and document reservations.
  - Organize special events in the restaurant such as receptions.
  - Maintain communication with all departments to ensure customer service needs are met.
  
  20%
  - Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
  - Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality.
  - Give guidance toward improvement and make necessary adjustments for consistency.
  
  15%
  - Maintain profitability of outlet to support overall hotel operation.
  - Control payroll and equipment costs (minimizing loss and misuse).
  - Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead.
  - Evaluate cost effectiveness of all aspects of operation.
  - Develop and implement cost saving and profit enhancing measures.
  
  15%
  - Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence.