Job Description & Requirements:
The Hostess/Supervisor will report to the Restaurant Manager (RM) or assigned personnel and will play a vital role in achieving the restaurant’s annual operating budget.

Responsibilities:

• Ensure coordination of daily front-of-house operations, including bar-related tasks such as beverage preparation, setting up dining areas, and managing reservations.
• Uphold telephone etiquette in accordance with the manager’s Standard Operating Procedures (SOP).
• Ensure consistent product quality and presentation as established by the company and management.
• Achieve sales targets through upselling beverages and food items while maintaining high customer satisfaction.
• Ensure compliance with hygiene regulations, health and food safety standards, and risk management protocols, maintaining a safe working environment for all employees, especially during deliveries.
• Assist the RM in planning strategies to ensure the successful execution of the company business plan.
• Manage inventory, including ordering, receiving, and stocktaking, with daily completion of Food Safety Management System (FSMS) monitoring forms.
• Uphold proper food handling, sanitation, and infection control procedures at all times.
• Deliver the company brand promise and provide exceptional customer service consistently.
• Maintain in-depth knowledge of the restaurant and bar menu, including recipes.
• Perform additional responsibilities as assigned by the restaurant manager or designated personnel.
• Monitor inventory levels, ordering, receiving, and restocking according to FSMS guidelines.

Requirements:

• Commitment to delivering high levels of customer service and a willingness to go the extra mile.
• Ability to work effectively under pressure in a fast-paced environment.

Contact:
For a career pathway chat, please call 97333729.
Send your CV to: myfuture@dhm.com.s

• Ensure coordination of daily front-of-house operations, including bar-related tasks such as beverage preparation, setting up dining areas, and managing reservations.
• Uphold telephone etiquette in accordance with the manager’s Standard Operating Procedures (SOP).
• Ensure consistent product quality and presentation as established by the company and management.
• Achieve sales targets through upselling beverages and food items while maintaining high customer satisfaction.
• Ensure compliance with hygiene regulations, health and food safety standards, and risk management protocols, maintaining a safe working environment for all employees, especially during deliveries.
• Assist the RM in planning strategies to ensure the successful execution of the company business plan.
• Manage inventory, including ordering, receiving, and stocktaking, with daily completion of Food Safety Management System (FSMS) monitoring forms.
• Uphold proper food handling, sanitation, and infection control procedures at all times.
• Deliver the company brand promise and provide exceptional customer service consistently.
• Maintain in-depth knowledge of the restaurant and bar menu, including recipes.
• Perform additional responsibilities as assigned by the restaurant manager or designated personnel.
• Monitor inventory levels, ordering, receiving, and restocking according to FSMS guidelines