Foh Manager
7 months ago
Ensuring products and services provided meet the company’s standards at all times;
- Providing service in a timely manner and maintain a high level of service to suit each guest’s needs and requests;
- Reporting to directors if any issues occur at FOH service;
- Encouraging, and advising FOH team members when they have any issues in providing service in a timely manner;
- Confirming if guests are satisfied with our food and service as and when possible to maintain a high level of customer satisfaction;
- Visiting tables while customers eat to ask about their food's quality and dining experiences;
- Ensuring that the front-of-house and outside the store remains clean and accessible for all customers;
- Choosing decorations for special occasions, such as holidays or customer events;
- If a function is booked, checking the number and preference of the guests, discussing with chefs and other kitchen staff for food preparation, reserving and setting up a table, welcoming guests, taking orders, and ensuring to serve food and beverages in a timely manner. If a guest has a special order because of allergy and/or personal preference, discussing with chefs to suit their requests;
- Securing reservations and respond to customer requests;
- Welcoming customers to the restaurant when they arrive and taking orders;
- Attending to customers’ food and drink requests;
- Working with the restaurant manager to hire new staff members and make key decisions;
- Educating FOH team members to ensure they understand their tasks and internal/external information relevant to their tasks such as Occupational Health and Safety (OHS) standards;
- Organizing work schedules for the FOH teams;
- Carrying out regular stock takes checking stock and inventory levels and reporting. in addition, check the quality of ingredients to serve fresh dishes all the time;
- Reviewing financial data to determine whether a restaurant is profitable;
- In addition to handling payments at a cashier, cashing up, recording and reporting daily sales to the head office at the end of the day;
- Setting up target daily/weekly/monthly sales and encourage staff to achieve it.
- Meeting with staff members to ensure they follow all hygiene and safety regulations.
- Reporting and eliminating any health or safety-related hazards
- Preparing drinks upon request;
- Assisting with dishwashing as needed;
- Adhering to policies and guidelines outlined in the Employee Handbook and Health and Safety Handbook;
**Skills required**:
- Three years work experience in management or equivalent qualification in management;
- Experience in a complex, fast-paced environment;
- Basic knowledge in the services to be provided;
- Team workers;
- Knowledge in Japanese food and beverage culture as well as hospitality business is an asset;
- Good command of English to carry out the above duties;
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