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JD:
1. Operation / Communications
- Monitor and ensure smooth operations
- Maintain consistency in quality of food / beverage / service / cleanliness of sections appointed
- Constantly obtain customer feedback during operations to ensure satisfaction
- Proper and tactful handling of verbal complaints from customers
- Ensure effective communication within sections appointed and with other divisions
- Conduct / attend F&B divisional and departmental meetings as required
- Ensure that all materials, equipment and machinery are properly used and regularly cleaned, in order to prolong usage
- Ensure general maintenance of sections appointed and follow up on work order forms.
- Recommend improvements in all aspects of their appointed sections as appropriate
- Update the log book for respective section and submit to division head daily
2. Fire & Life Safety
- Ensure that staff are aware of and applies the procedures concerning restaurant fire and life safety / emergency procedure.
3. Hygiene and Sanitations
- To ensure that staff applies the necessary precaution with regards to the restaurant food safety and hygiene standards.
4. Staffing and Training
- Review guest feedback / critique forms / outlet log books on operational issue / P&L statement in order to :
* Implement measures for improvement in food / beverage / service
* Identify training required (e.g. up-selling skills)
- Co-ordinate with the Chef in sections appointed on planning of promotions / menu planning / staff training (as applicable )
- Participate in effective staff management ( staff hiring / termination / transfers / overtime ), with approval from division head
- Submit weekly staff roster / training schedule to division head
- Enforce staff motivation and team building
- Observe staff individual performance / grooming / punctuality, and performs staff appraisals / disciplinary actions if required.
5. Cost Control
- Liaise with stewarding department on quarterly inventory taking / costs / breakage
- Approves food / beverage / general requisitions / transfer forms in sections appointed and be aware of costs involved
- Practice economy of food, beverage, paper supplies, electricity and water (practice recycling whenever possible )
- Present the section P&L statement to division head monthly (if applicable)
- Implement appropriate and effective measures to improve control of costs / expenses / labor
6. Encourage team participation
- Achieve productivity by maximizing the use of team synergies
- Show concern for dignity, self-esteem, welfare and contributions of all employees, while demanding performance
- Develop teams to have the skills to be empowered to influence and be involved in issues that affect work; promote an environment, system and practices that enable this level of participation
- Coach others to allow those who are able, to take responsibility for tasks and outcomes.
- Work effectively with those outside of formal line authority to achieve organizational goals
- Establish systems that encourage clear, timely and accurate information about the organization and operations between employees at all levels to enhance decision-making processes
7. Guest Relation
- To ensure guest satisfaction by actively asking guest feedback
- Maintain an up to date guest history ,file and making list of the restaurant
- To develop good relationship with regular guests
- To handle any guest complaint effectively and diplomatically while recovering to delight
8. Personal Grooming
- To maintain personal grooming in accordance with THE TWINS grooming standard , ensure that all staff are follow up restaurant grooming standard
9. Product Knowledge
- Familiar with all products knowledge
- Ensure that staff are trained and tested of product knowledge
10. SOP/P&P
- Ensure all SOP-P&P are followed accordingly
- Revise or update SOP-P&P’s base on the operational equipment
- Ensure that all staff are trained on updated SOP-P&P’s and are consistently following them
11. Systems
- Familiar with Restaurant internal systems such as POS machine and HR systems
Requirements:
1. Previous experience in a fine-dining restaurant and/or 5 Star Hotel
2. Able to work in flexible shifts
3. College degree above
双立人全球首家餐厅The Twins 双立人德国双立人创立于1731年,是世界知名的刀具、锅具制造商,也是摩登厨房及餐桌美学的实践探索者。如今双立人的产品与服务受到中国消费者的广泛认可。 Cornelia Poletto她是德国排名第一的女厨师,亦是德国家喻户晓的美食选秀节目《The Taste》唯一的女性导师,及超人气美食节目的跨界主持人。她擅长地中海风情烹饪,挑剔食材,关注食物的新鲜与健康。她与弟子Felix Neumann共同打理中国上海The Twins餐厅。 餐厅理念The Twins餐厅由双立人及Cornelia Poletto联合管理,这间中西融合的餐厅位于双立人之家(全球旗舰店)二楼,由米兰设计师Matteo Thun与Antonio Rodriguez共同设计。地中海风情的诱人美馔,分别在Casual Dining 休闲餐厅和Fine Dining 精致餐厅里绽放呈现,午市侧重商务套餐,晚间则由创意单点美食领衔。而活色生香的Food Bar 生鲜吧供应新鲜生蚝、龙虾及西班牙伊比利亚黑猪火腿。餐厅中设有双立人美食学院Gourmet School,缔造“社交厨房”的烹饪文化。餐厅及厨房内所用器物,多为双立人集团旗下品牌。 The Twins by Cornelia Poletto地址:静安区石门一路286号兴业太古汇双立人之家全球旗舰店2楼营业时间:午餐 11:30 - 13:30 ;晚餐17:30 - 22:00餐厅电话:021-52555659 简历投递邮箱:hrtwins@zwilling.com.cn