• 技能培训
• 带薪病假
• 免费房福利
• 节日&生日礼
• 福利年假
• 包吃包住
• 五险一金
• 班次津贴
• 法定三薪
• 带薪年假

  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

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