Our Client Indusone Holdings is looking for a HOTEL GUEST SERVICES EXECUTIVE. He/She need to work along with Assistant Manager in an Indian restaurant with complete understanding of Indian and south east Asian cuisine. Host and Manage the guests, events, the service staff. Engage and cater to the needs of the customers.

Main duties:-

• Greeting restaurant guests, checking reservations and ensuring diners have a pleasant experience
• Managing staff and ensuring impeccable service standards during restaurant operations
• Conducting briefing for staff, communicating out of stock and low in stock menu items of the day after liaising with kitchen and bar, enforcing hygiene of washroom and all exposed surfaces of the restaurant, encouraging team bonding and efficiency, reviewing any important updates of the day or week or any upcoming events so the whole team is on the same page
• Taking customer orders and communicating orders to the kitchen – may be done manually, or through Point of Sale (POS) systems and other software
• If in doubt, reporting to the managers for assistance and daily reviewing of lunch and dinner service
• Serving food from the kitchen and drinks from the bar to customers in a timely and efficient manner
• Presenting customers with the bill, receiving payment and performing other cashiering duties
• Checking inventory (e.g. ensure sufficient stock of dinner napkins and still/sparkling water bottles) and raising inventory orders when needed.
• Cleaning restaurant furniture (e.g. tables and chairs after customer’s departure), equipment, polishing cutlery, glassware and tableware and high-touch surfaces (e.g. coffee machine, menus, wine fridge, etc.) regularly and properly
• Clearing of tables after customers’ departure and maintaining overall cleanliness and hygiene of the restaurant
• Ensuring all electrical equipment (e.g. fans, aircons, coolers, toilet lights, passageway light, etc.) are switched off at the end of the night and all rags and equipment are sanitised thoroughly, setting all tables and all other necessary tasks so that the restaurant is ready for operations upon opening the next day.

• Greeting restaurant guests, checking reservations and ensuring diners have a pleasant experience
• Managing staff and ensuring impeccable service standards during restaurant operations
• Conducting briefing for staff, communicating out of stock and low in stock menu items of the day after liaising with kitchen and bar, enforcing hygiene of washroom and all exposed surfaces of the restaurant, encouraging team bonding and efficiency, reviewing any important updates of the day or week or any upcoming events so the whole team is on the same page
• Taking customer orders and communicating orders to the kitchen – may be done manually, or through Point of Sale (POS) systems and other software
• If in doubt, reporting to the managers for assistance and daily reviewing of lunch and dinner service
• Serving food from the kitchen and drinks from the bar to customers in a timely and efficient manner
• Presenting customers with the bill, receiving payment and performing other cashiering duties
• Checking inventory (e.g. ensure sufficient stock of dinner napkins and still/sparkling water bottles) and raising inventory orders when needed.
• Cleaning restaurant furniture (e.g. tables and chairs after customer’s departure), equipment, polishing cutlery, glassware and tableware and high-touch surfaces (e.g. coffee machine, menus, wine fridge, etc.) regularly and properly
• Clearing of tables after customers’ departure and maintaining overall cleanliness and hygiene of the restaurant
• Ensuring all electrical equipment (e.g. fans, aircons, coolers, toilet lights, passageway light, etc.) are switched off at the end of the night and all rags and equipment are sanitised thoroughly, setting all tables and all other necessary tasks so that the restaurant is ready for operations upon opening the next day