puestos de Staff en Indonesia

Responsibilities

• Supervise and coordinate the day-to-day activities of the restaurant, ensuring efficient and seamless service.
• Monitor the dining area, ensuring it is clean, organized, and set up according to restaurant standards.
• Ensure that all staff adhere to health, safety, and sanitation regulations.
• Lead, motivate, and manage the front-of-house team, including servers, hosts, and bussers.
• Assign and oversee staff tasks, ensuring that all duties are completed to the required standard.
• Assist in training new staff and providing ongoing support and coaching to existing team members.
• Conduct pre-shift briefings to communicate daily specials, promotions, and any other relevant information to the team.
• Ensure a high level of customer service is maintained throughout the shift.
• Address and resolve any guest concerns or complaints promptly and professionally.
• Interact with guests to ensure they are satisfied with their experience and gather feedback for improvement.
• Assist the Restaurant Manager in implementing and enforcing restaurant policies and procedures.
• Provide input on staff performance for reviews and evaluations.
• Support the Restaurant Manager in maintaining inventory and ordering supplies as needed.
• Ensure that food and beverage quality meets the restaurant's standards.
• Monitor the presentation of dishes, ensuring consistency and excellence.
• Collaborate with the kitchen team to ensure timely and accurate delivery of orders.
• Assist in managing the cash register, including processing payments, handling cash, and balancing the till at the end of the shift.
• Monitor sales and help identify opportunities to increase revenue, such as upselling and promotions.
• Coordinate shift changes and ensure that all roles are covered.
• Handle any staff issues or conflicts that arise during the shift.
• Ensure smooth transitions between shifts, with clear communication between teams.
• Ensure compliance with all health and safety regulations, including food safety standards.
• Conduct regular inspections of the dining area, restrooms, and other facilities to ensure cleanliness and safety.
• Report any maintenance issues or safety concerns to the Restaurant Manager.
• Prepare shift reports, detailing any issues, incidents, or noteworthy observations.
• Provide feedback to the Restaurant Manager on staff performance, guest feedback, and operational efficiency.

Requirements

• Previous experience in a supervisory role within a restaurant or hospitality setting.
• Strong understanding of restaurant operations, including customer service, food safety, and team management.
• Excellent leadership and communication skills.
• Strong problem‑solving abilities and the ability to handle difficult situations with poise.
• Ability to work in a fast‑paced environment and manage multiple tasks simultaneously.
• Proficiency in point‑of‑sale systems and basic computer skills.
• Attention to detail and a commitment to maintaining high standards.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Strong interpersonal skills and the ability to build positive relationships with both guests and staff.
• Ability to remain calm under pressure and lead by example.
• High school diploma or equivalent is required.
• Additional training or certifications in hospitality or restaurant management is a plus.

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