1 - 4 Years
Be friendly and courteous with guests and ensuring customer service standards are met
To ensure SOP (Standard Operating Procedure) is followed
Managing kitchen staff rallying the team during busy hours, resolving conflicts and getting the job done.
Managing daily work schedules, food inventory, cleaning schedules, wastage tracking etc
Dealing with irate customers, employee issue and inventory management.
Must be a problem solver, should be able to come up with a solution quickly
Train new and current employees as per the defined SOP’s.
Controls and monitors the order time, delivery time and pick up time of the order.
Accounts for the sales of outlet during his/or her shift.
Ensure that all operational equipment is use to its appropriate function and well maintained.
Answers the telephone correctly and promptly.
Takes the orders and accomplishes the order in accordance to the standard.
Practices suggestive up selling to boost outlet sales.
Follows up on the kitchen on the prompt delivery of orders.
Calls the guest to inform actual time of delivery, in case of delay, co-ordinate with central call center team.
Ensure that outlet is clean and well maintained throughout the operational hours
Keeps herself/himself aware of outlet’s promotion.
Knowledgeable on all food and beverage items in the menu and special menus, its’ ingredients, method of
preparation, portion size and presentation.
Knowledgeable on the availability of food items in the menu.
Consistent in the performance of all standards and procedures.
Capturing and applying customer feedback.
Demonstrate a positive and flexible approach to changing business priorities
Should be a good Team Player
Highly self motivated, willing to learn and quick adaptation to new processes
Should be willing to work during weekends, holidays and long working hours
|Salary||1 Lac 75 Thousand To 2 Lac 50 Thousand P.A.|
|Industry||Hotel / Travel / Airlines|
|Work Experience||1 - 4 Years|
|Qualification||Other Bachelor Degree|