- Follow the Obic Group of Companies policies and procedures.
- Manage operations with passion, integrity, and knowledge while promoting the culture and values of the Obic Group of Companies.
- Implement new company policies and procedures by developing plans and instructing staff.
- Effectively manage the restaurant in the absence of the Restaurant Manager and Kitchen Supervisor.
- Coordinate daily Front of the House and Back of the House restaurant operations.
- Deliver superior service and maximizing customer satisfaction.
- Respond efficiently and accurately to customer queries & complaints.
- Regularly review product quality.
- Meet and greet customers, organize table reservations and offer advice about menu choices.
- Create a positive guest experience by delivering a high level of service and ensuring that all staff engage guests to understand their needs and exceed expectations.
- Organize and coordinate the operation of the restaurant during scheduled shifts.
- Appraise staff performance and provide feedback to identify any problems, concerns, and opportunities for improvement.
- Provide coaching and feedback to staff and assess performance on a constant basis.
- Check front of the house stock levels, order supplies and prepare cash drawers and petty cash.
- Estimate future needs for goods, kitchen utensils and cleaning products.
- Maintain high standards of quality control, hygiene, and health and safety; and ensure compliance with sanitation and safety regulations.
- Manage restaurant’s good image and suggest ways to improve it.
- Create and execute plans for department sales, profit and staff development.
- Control operational costs and identify measures to cut waste.
- Consistently monitor product and labor costs to remain within goals.
- Promote the brand in the local community through word-of-mouth and restaurant events.
- Recommend ways to reach a broader audience (e.g. discounts and social media ads).
- Recruit, train and manage new and current employees on proper guest services principles and practices and motivate staff.
- Implement policies and protocols that will maintain future restaurant operations.
- Identify, delegate responsibilities and provide direction to sstaff to ensure objectives are met and excellent service is consistently achieved.
- Monitor and maintain the POS System.
- Assist in new menu implementation.
- Develop and implement creative solutions to areas of improvement.
- Assist in conducting staff and daily pre-shift meetings.
- Assist in any areas of the restaurant when staffing constraints require.
- Other aspects that may be assigned by the Restaurant Manager, the Kitchen Supervisor, and senior management.
Job Type: Full-time
Pay: From Php22,000.00 per month
Benefits:
- Additional leave
- Company Christmas gift
- Company events
- Opportunities for promotion
- Paid training
- Promotion to permanent employee
Experience:
- Dining Supervisory: 2 years (Required)
Work Location: In person