Description:
Kitch-In is a digital brand startup built in partnership with leading hospitality enterprises: Accor Group and Bulldozer Group - that combines restaurants and brands endorsed by award-winning chefs will deliver high quality international cuisines straight to customers’ homes. It’s time to step out of your kitchen and into ours!
The Role:
- To assign stations and responsibilities and supervises waiters making sure that all are wearing clean uniforms and well presented at work (shaved, washed, clean finger nails and hands).
- Supervise the quantity, quality and condition of all requested and delivered operating equipment and communicates with the stewarding department if any changes need to be done.
- Responsible for proper communication with the kitchen and attempt to satisfy the request of the customer in no time.
- To inspect tables for cleanliness and proper set up.
- To serve food and beverages according to high quality standards of appropriate for the type of function.
- To show and instill in employees a high concern for quality, service and effective control of labor and expenses.
- To delegate duties to all employees and follow up on tasks assigned to employees and on duties assigned to his department.
- To attend all training sessions and meetings when required to do so.
- To maintain effective communication with all departments of the company, especially kitchen, stewarding and maintenance.
- To ensure proper organization, planning and control of dishes, silver, linen and glassware, menus and guests.
- To follow instruction and procedures regarding health and safety regulation and fire prevention. Communicates the importance of above to his subordinates.
- To attend briefings.
- To ensure correct billing for function he is in charge of and that the control and accounting procedures are strictly adhered too.
- To carry out last minute instructions by his supervisors.
- To supervise employees of his department and occasionally, additional staff during the busy period.
- To be flexible in assisting around different areas of the restaurant.
Qualifications
- Bachelor's Degree on Hospitality and Restaurant Management
- At least minimum 3 years experience in the same field
- Experience in managing both Front of the House and Back of the House staff
- Good Communication skills both verbal and written
- Decision making abilities