RESTAURANT CAPTAIN - D08 Little India, SG

Roles & Responsibilities

• Training restaurant new staff.
• Managing restaurant staff's work schedules.
• Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
• Checking in on dining customers to enquire about food quality and service.
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
• Do sales settlement and inventory report for the day.
• Reviewing customer surveys to develop and implement ways to improve customer service.
• Resolving customer complaints in a professional manner.

Tell employers what skills you have

Anticipation

Ingredients

Restaurants

Food Quality

Inventory

Sanitation

Fine Dining

Restaurant Management

Compliance

Wine

Customer Service

Hotel Management

Cocktails

Cut

Hospitality