Assisted Restaurant Manager in maintaining stock and inventory of food and beverages  Provided excellent guest experience and improved business of the restaurant  Provided vital feedback to the chef and ensured standards are maintained  Checked restaurant on daily basis to ensure cleanliness, high quality food and food  presentation.  Informed employees about daily events, and conducted pre-shift meetings to ensure they  are clear about events

Oversee all front and back of the house restaurant operations Ensure customer satisfaction through promoting excellent service Respond to customer complaints tactfully and professionally Maintain quality control for all food served Analyze staff evaluations and feedback to improve the customer’s experience Project future needs for goods, kitchen supplies, and cleaning products; order accordingly Oversee health code compliance and sanitation standards Look for ways to cut waste and decrease operational costs Generate weekly, monthly, and annual reports Train new employees and provide ongoing training for all staff Attend quarterly P&L meetings

To confidently serve customers as per the brand standardsLooks for ways to go above and beyond the guests' expectationsHave a full understanding and can explain when asked the brand concept, history and visionCompleted basic food hygiene and work in a safe and hygienic manner at all timesCommunicate any out of stock items to manager or team leader. Also when stocks are running lowCommunicate to managers any issues immediatelyActively engage with colleagues and customers at all timesMake simple decisions that affect work or guest's experience in a positive mannerHave very good product knowledge and is able to confidently describe food and beverage items to a guestCan confidently take a guest's food & beverage order and ask all relevant questions where necessaryEnsure that all side duties and cleaning schedules are completed as per daily checklistsComplete all checklist as required daily , weekly and monthly for the outlet

Assign certain duties to the employee, explaining how those duties are to be done and communicate how the successful performance of those duties will be measured. Ensure that the employee is working under a current job description and in a classification appropriate to the duties.

 Training new & existing employees to perform efficiently and effectively. Promoting excellent quality, customer service, cleanliness & safety standards to other employees. Establishing and building connection with the guest. Initiating day to day session. Coordinating with the Owner and Floor Manager regarding the things still needed for the operation and concerns regarding with the staff. Demonstrating consistently high level of professionalism and courtesy with both guest/customer and employee. Take orders from guest for food and beverages. Present menus to guest and answer questions about menu items, making recommendations upon request. Remove dishes and glasses from tables or counters, take them to kitchen for cleaning Drop check, check nearby table, glance back and return quickly for payment. Thank guest and invite them to return. Capture drink and appetizer order.

 Responsible for serving food and beverages in restaurant efficiently and in a most courteous manner. Carry out all duties in accordance with tasks and descriptions with reference to established rules and policies. Performs any other duties as may be assigned by superior. Suggests food and beverages ~ to be well versed with the menu, method of preparation and accompaniments. Cleans and polishes Glassware, China ware, hollowware and flatware. Maintains cleanliness at working station and service pantry for smooth operation. Keeps general appearance and maintenance of Restaurant working area. Transports soiled dishes from dining room to kitchen and depositing them in proper placing at the Steward area. Cleans all spillage during mealtime and at closing.