Restaurant Specialist - MCU

Hammerjack Pty Ltd; Philippines; On-site; PHP 223,000 - 402,000; Full time

Job summary

Hammerjack Pty Ltd is seeking a Restaurant Team Leader (Front of the House) to oversee FOH operations at peak times, ensuring exceptional guest service and hospitality. The role involves supervising FOH staff, coordinating with the Manager On Duty, and driving guest satisfaction and sales through upselling and loyalty initiatives.

You will lead the FOH shift, delegate tasks, monitor guest feedback, and coordinate with MOD to address concerns and maintain high energy, efficient service throughout

Responsibilities

• Assist the Manager On Duty in controlling the Floor especially during peak hours. Ensure excellent guest service and hospitality by supervising FOH staff and maintaining high energy levels.
• Interact with guests to ensure they have an excellent dining experience. Check back each table and address guest concerns; escalate to MOD when needed to resolve issues.
• Lead the FOH team of the shift, delegate duties, assign tasks and prepare the team for the day.
• Monitor promotions, drive upsell and suggestive selling to increase average check and build guest loyalty.
• Coordinate with Management to implement training and standards in FOH operations and guest service.

Job description

As Restaurant Team Leader (Front of the House), you will be in charge of

QSCH Management

• Assist the Manager On Duty in controlling the Floor especially during peak hours. Ensure excellent guest service and hospitality by supervising FOH staff and maintaining fun, positive and high energy level. Monitor the dining area and ensure that all guests are attended immediately.
• Interact with guests to ensure that they have been provided with excellent dining experience. Check back each table and facilitate guest concern, if any. Ensure that speed service and product quality are maintained at all times. Call the attention of MOD in case concern that may irate the guest, so apologies can be given ahead.
• Deal with guest concerns or complaints in a professional manner and come up with an appropriate resolution in a timely manner. Coordinate with the MOD on all actions taken.
• Assist the MOD by leading the FOH team of the Shift, and delegate duties, assign specific tasks and ensure that the team members are prepared for the day.

Sales Building

• Monitor Food Servers in pushing promotions and new products to guests.
• Develop enduring relationships and loyalty among guests. Conceptualize and recommend to MOD frequency programs such as bounce-back and loyalty programs to increase frequency of visits.
• Increase average check of each transaction by monitoring Food Servers in executing techniques on suggestive selling in, add-ons and upgrades.
• Devise and recommend a program to encourage guest to bring more friends for each visit thereby increasing party size.
• Review the suggestive selling results of the store and provide guidance and direction to address variances.
• Coach and monitor all FOH staff under supervision regarding Guest Service performance and improvement areas.
• Reiterate and implement LSM and system-wide marketing plans through FOH staff. Suggest and implement incentive schemes to encourage FOH to sell.

Profitability Building

• Monitor and manage the use of FOH materials such as tissues, packaging materials (for left over carry out) and condiments, among the many.
• Monitor and manage the use of utilities. This shall include but not limited to ensuring the observance of rules on Fire up/Fire down schedules.
• Orient, remind and ensure that FOH staff are aware and are pushing high GP items.

FOH Training Station

• Assist the Management Team as they hold and facilitate regular meetings for the whole team for review of operations and results, lay out action plans, recognize performers and updates on development and critical matters needing emphasis.
• Guide the Restaurant Staff as they carry out their duties. Coach them to further improve performance and recommend disciplinary actions as necessary. Coordinate with the MOD in case of terminable offenses.
• Coordinate with MOD in case there is concern on Agency Employees. Facilitate the documentation and filing in coordination with the Management Team as necessary.
• As a Restaurant Trainer, facilitate the training and development of FOH Restaurant Staff with the end view of certifying them to Station and in the medium term, Captainship.
• Coach and counsel restaurant staff in matters concerning personal and career growth and development.
• Help the Personnel KMS Manager in ensuring the completeness, security, and good condition of all training materials and job aids.

Standards

• Institute internal safeguards on company funds, assets and properties. To seek ways to improve and maximize efficiency of store facilities and equipment in close coordination with the Management Team.
• Develop new and enhance work processes in close coordination with the Management Team to provide corrective actions to recurring problems including internal guest complaints, as well as preventive actions to avoid potential problems from occurring.
• Participate, collaborate, and implement initiatives and projects driven by the RBU and organizational strategy.
• Monitor compliance of store to all regulatory requirements.
• Follow and enforce the Employee Code of Conduct.

Workforce Engagement

• Assist in employee selection, hiring, training, placement, movement, rewards and recognition.
• Evaluate the performance of immediate reports on a regular basis.

Ad Hoc

• Perform other tasks that may be assigned either individually or as part of a committee.