Ensure service standards within restaurant (i.e.: ensure timely greeting of guests, proper menu explanation, speedy yet comfortable service, 7 service guidelines etc.)
Actively work to achieve higher service standards by:

- identifying unsatisfied Guests and perform Guest Service Recovery as needed
- Maintain constant floor presence

Actively monitor and coach service staff
- Responsible for the training & development in partnership with Service Excellence Leader
- Promote salesmanship and monitor that all suggestive selling techniques are
being used by their service team
- Coordinate restaurant table reservations

HIS/HER RESPONSIBILITIES INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING:

ESSENTIAL DUTIES & RESPONSIBILITIES

Monitor breakage, consumption, inventories and all replaceable within budgetary targets
Oversee the maintenance of furniture, equipment and any other article in use in the restaurant
Monitor and control Crew turn over Coordinate activities and organize cross utilization of staff
Order and follow up on the replenishing of departmental equipment
Spot check inventories and supplies for correctness and proper storage
Ensure all service related working procedures are in compliance with USPH standards and lead inspection team with Dining Manager
Periodically review sanitation discrepancies and improvements in the restaurant
Identify areas of accident prevention and related training
Monitor the proper implementation and follow up of garbage separation and disposal procedures
Ensure Crew/Officer satisfaction with food service and facilities opening hours
Monitor the maintenance of all furniture and equipment in all food service outlets
Spot check the accuracy of the opening hours of all food outlets
Facilitate department meetings
Provide leadership for all direct reports; Responsibilities include, but are not limited to:
- Managing personnel files
- Conducting performance reviews, including discipline as needed
- Ensuring Project Onboard compliance
- Monitoring STAR, while making necessary corrections
- Onboard training, new hire and ongoing
- Succession planning
- Crew recognition and communication

Minimum experience and qualification requirements for position:

·        Minimum four years management experience in a fast paced high volume restaurant (150+ covers per meal period)

·        Previous experience in supervising a multinational team of 45+ team members

Contract length: 4 months on/2 months off

Salary: Not available

Necessary documents:

·        CV

·        Passport or ID card

·        Photo