Total 30 Full-time restaurant supervisor job vacancies in kuta selatan

•Consistently offer professional, friendly and engaging service

•Support the daily Spa Operations team,

•Provide leadership and direction for the day-to-day operations of the Spa with a focus on service and operational logistics

•Connect with guests and resolve concerns quickly and professionally

MidPlaza Holding is seeking a Supervisor Site MEP to lead mechanical, electrical, and plumbing operations at our construction projects. This role is vital for ensuring that all MEP systems are designed, installed, and maintained to the highest standards while meeting project specifications and regulatory requirements. The ideal candidate should have a strong background in MEP systems, excellent leadership skills, and the ability to communicate effectively across teams.

Responsibilities:

• Provide technical support and guidance to the Chief Construction MEP in achieving departmental strategic objectives.
• Oversee the installation, testing, and commissioning of all MEP systems, ensuring compliance with project requirements.
• Coordinate with various teams, including architects, contractors, and engineers, to ensure smooth project execution.
• Manage the Maintenance Request System and oversee the execution of maintenance tasks for all MEP systems.
• Ensure all on-site MEP operations follow health and safety regulations, including conducting regular safety inspections and audits.
• Develop and implement Preventive Maintenance Programs tailored to MEP systems.
• Supervise subcontractors and ensure quality standards are maintained during all installation and maintenance processes.
• Conduct regular site inspections to check the progress of MEP installations and troubleshoot any issues that arise.
• Maintain accurate documentation of MEP systems, including drawings, specifications, and maintenance records.
• Prepare and manage budgets for MEP projects and maintenance activities.
• Ensure effective communication within the team and assist in developing and training junior staff.
• Report on project progress and challenges to senior management and participate in strategic planning.
• Actively promote a culture of continuous improvement, innovation, and commitment to excellence within the MEP teams.
• Ensure compliance with all local building codes and MEP standards.
• Provide input for project risk assessments and mitigation strategies related to MEP works.
• Stay updated on industry trends, technologies, and regulations impacting MEP systems.

• Minimum education of a vocational high school.
• A minimum of 3 years of experience as an mechanical & electrical technician.
• Strong knowledge of electrical systems and electrical engineering principles.
• Understanding of mechanical and electrical codes and standards.
• Proficient in electrical design software and AutoCAD.
• Good communication skills: must be able to speak, read, write, and understand both English and the primary language used in the workplace to ensure effective information flow.
• Capable of being a Change Agent and driving the pursuit of continuous improvement.
• Possesses leadership, delegation, motivation, and team-building skills.
• Effective conflict resolution and problem-solving abilities.
• Demonstrates professionalism.
• Good knowledge of information systems.
• Understanding of relevant legislation (building codes, fire safety, and national standards).

• Membina hubunga baik dengan dokter dan klinik dimasing-masing area
• Membuat program yang cocok untuk pasien rujukan / pasien reguler
• melakukan sell in / sell out pada program-program yang disediakan

• Membina hubunga baik dengan dokter dan klinik dimasing-masing area
• Membuat program yang cocok untuk pasien rujukan / pasien reguler
• melakukan sell in / sell out pada program-program yang disediakan

• Membina hubunga baik dengan dokter dan klinik dimasing-masing area
• Membuat program yang cocok untuk pasien rujukan / pasien reguler
• melakukan sell in / sell out pada program-program yang disediakan

• Membina hubunga baik dengan dokter dan klinik dimasing-masing area
• Membuat program yang cocok untuk pasien rujukan / pasien reguler
• melakukan sell in / sell out pada program-program yang disediakan

• Membina hubunga baik dengan dokter dan klinik dimasing-masing area
• Membuat program yang cocok untuk pasien rujukan / pasien reguler
• melakukan sell in / sell out pada program-program yang disediakan

• Membentuk tim MD dengan pola kerja yang baik dan berkualitas tinggi.
• Membuat plan kerja Harian, Mingguan dan Bulanan.
• Melakukan evaluasi dan monitoring kinerja MD.
• Melakukan coaching, training dan motivasi kepada team.

MidPlaza Holding is seeking a Landscape Supervisor to lead and manage our landscaping team in maintaining the aesthetic and functional aspects of our outdoor spaces. In this role, you will oversee landscaping projects, manage staff, and ensure that our green areas are maintained to the highest standards. The ideal candidate will have a strong background in landscape management, excellent leadership skills, and a passion for creating beautiful outdoor environments.

Responsibilities:

• Supervise and coordinate the daily activities of the landscaping team to ensure high-quality maintenance of the grounds.
• Plan, implement, and manage landscaping projects and schedule tasks according to project timelines.
• Conduct regular inspections of landscaping areas to identify maintenance needs and ensure compliance with safety and environmental standards.
• Train and mentor team members on proper landscaping techniques, equipment use, and safety protocols.
• Manage inventory and ensure the availability of necessary tools, equipment, and materials for landscaping tasks.
• Collaborate with other departments to coordinate landscaping activities and support special events.
• Maintain records of landscaping maintenance and projects, reporting on progress and outcomes to the management.
• Implement and promote sustainable landscaping practices that enhance the company's environmental initiatives.
• Monitor and control landscaping budgets to ensure projects remain financially viable.
• Communicate effectively with clients and stakeholders to address concerns and provide updates on landscaping activities.

• Minimum High School Education.
• Minimum 3 years of experience in landscape management or a related field.
• Strong knowledge of landscaping principles, horticulture, and environmental best practices.
• Proven experience in project management and leading a team.
• Excellent communication and interpersonal skills.
• Ability to work collaboratively with other departments and stakeholders.
• Strong organizational skills with attention to detail.
• Proficiency in using landscaping equipment and tools.
• Valid driver's license and ability to operate landscaping vehicles and equipment.

Job Descriptions:

1. Handle day to day HR operations issues
2. Responsible for full cycle of recruitment process
3. Responsible for employee onboard and offboarding process
4. Responsible for employee performance review
5. Participate in formulating company PP, HR policies, work procedures or SOP
6. Ensure HR policies being carry out effectively
7. Monitoring employee attendance and plan strategic to improve it
8. Maintain good relationship and communication with internal and external stakeholders. (IR and ER)
9. Any other ad hoc duties assigned

• Melakukan penagihan kepada para konsumen sesuai wilayah tagihannya agar penerimaan angsuran konsumen dapat dilakukan secara cepat dan tepat.
• Melaksanakan Kebijakan Collection yang telah ditentukan oleh perusahaan.
• Melakukan tugas umum dari Collection di Perusahaan Pembiayaan

• Menjalin relasi dengan dealer untuk mendapatkan aplikasi kredit
• Menjalankan proses survey dan analisa kelayakan konsumen
• Mencapai target penjualan yang ditentukan perusahaan

• To display a pro-active and leading role in terms of service, culture, development, systems, procedures, and skills development
• To ensure that the Restaurant is managed efficiently according to the established concept statements.
• All operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
• To assign responsibilities to subordinates and to check their performance periodically.
• To assist in the operation and be visible during entire meal period.
• To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that the outlet is adequately equipped.
• To liaise with the Kitchen and Beverage department on daily operation and quality.
• To handle all guests requests and enquiries on food, beverage and service.
• To establish a rapport with guests maintaining good customer relationship and assisting to update guest history.

1. Untuk melakukan proses pemesanan ulang pada kelompok pemasok Anda, dan kemudian menginterpretasikan laporan ini dan melakukan pemesanan pembelian.
2. Untuk memastikan bahwa produk dibeli, dengan jumlah dan kualitas yang dibutuhkan, dan pada waktu yang tepat, untuk memastikan manfaat biaya yang optimal bagi perusahaan. Ini berarti Anda harus mengetahui dan memahami setiap detail tentang sistem pemesanan ulang komputer.
3. Melacak pesanan dan memastikan pengiriman tepat waktu
4. Melakukan riset pasar untuk mengidentifikasi tren harga
5. Mengevaluasi penawaran dari vendor dan menegosiasikan harga yang lebih baik
6. Mempersiapkan analisis biaya

•       Memiliki pengetahuan mesin CNC

•       Memiliki leadership

•       Memahami alur produksi

•       Mampu menyusun rencana kerja

•       Memahami P.D.C.A

•       Mampu mengoprasikan Ms Office + Power Poin

•       Dapat berkomunikasi berbahasa Inggris menjadi nilai plus

• Train and provide development opportunities for staff.  Ensure annual goals are complete and communicated.  Ensure Global Performance Management System is up to date and regular feedback is provided to staff members.
• Monitor and evaluate team members, and adjust training where needed.
• Attract, retain and develop high potential talent.
• Model and promote the Corporation’s Code of Business Ethics and Values.
• Perform general management duties, exercising usual authority concerning staff, performance appraisals, promotions and terminations.  Responsible for training and development of subordinate staff, estimating personnel needs, assigning work, meeting completion dates, interpreting and ensuring consistent application of organizational policies.  Maintain all timekeeping, overtime and vacation records and schedules.
• Act as a team role model and change-agent.  Positively lead and influence team members to partner together to achieve individual and business goals.
• Coordinate team efforts, create and manage a regional strategy and team operating plan.
• Directly supervises employees in a Site.  Monitors work, alters schedules to meet unforeseen conditions, controls load factors and flow of work to ensure maximum use of available capacity and effective use of labor, tools and equipment. 
• Design and implement operations improvement strategies for safety, cost, quality, training, inventory, and services.
• Analyze and draw information for daily operational needs and improvement for the team.  Provide prompt problem solving for key issues.
• Responsible for key operational measures within business unit (service, quality, productivity, cost, safety).
• Supervises the daily work schedules of warehouse employees involved in performing a combination of: shipping, receiving, loading and unloading trucks, stacking, picking, packing and palletizing finished products. Determines space requirements for storage and schedules delivery and distribution of products, parts, and accessories to achieve distribution objectives and meet customer requirements. Prepares and analyzes inventory reports to identify slow-moving and/or surplus stock. 
• Cultivates and reinforces appropriate group values, norms, and behaviors. Identifies and analyzes problems, plans, tasks, and solutions. 
• Represents the team, presenting team suggestions and recommendations on processes and procedures in accordance with organization cost, quality, and productivity goals. 
• Maintain quality control processes to ensure products/services meet quality standards; lead implementation of process improvements.  Drive improvement strategies in all key metric areas; manage production flow, staffing schedule and resources to budget and plan.
• Ensure best practices and standard operating procedures are being followed by conducting frequent business audits.
• Lead 5S activities, housekeeping, and recycling programs.  Lead the efforts to create a safety conscious environment; be actively involved in safety initiatives.  Lead monthly safety meetings and daily safety huddles.
• Collaborate with other functional areas to resolve problems and develop improved manufacturing processes.  Make efforts to reduce manufacturing waste and process complexity.

• Train and provide development opportunities for staff.  Ensure annual goals are complete and communicated.  Ensure Global Performance Management System is up to date and regular feedback is provided to staff members.
• Monitor and evaluate team members, and adjust training where needed.
• Attract, retain and develop high potential talent.
• Model and promote the Corporation’s Code of Business Ethics and Values.
• Perform general management duties, exercising usual authority concerning staff, performance appraisals, promotions and terminations.  Responsible for training and development of subordinate staff, estimating personnel needs, assigning work, meeting completion dates, interpreting and ensuring consistent application of organizational policies.  Maintain all timekeeping, overtime and vacation records and schedules.
• Act as a team role model and change-agent.  Positively lead and influence team members to partner together to achieve individual and business goals.
• Coordinate team efforts, create and manage a regional strategy and team operating plan.
• Directly supervises employees in a Site.  Monitors work, alters schedules to meet unforeseen conditions, controls load factors and flow of work to ensure maximum use of available capacity and effective use of labor, tools and equipment. 
• Design and implement operations improvement strategies for safety, cost, quality, training, inventory, and services.
• Analyze and draw information for daily operational needs and improvement for the team.  Provide prompt problem solving for key issues.
• Responsible for key operational measures within business unit (service, quality, productivity, cost, safety).
• Supervises the daily work schedules of warehouse employees involved in performing a combination of: shipping, receiving, loading and unloading trucks, stacking, picking, packing and palletizing finished products. Determines space requirements for storage and schedules delivery and distribution of products, parts, and accessories to achieve distribution objectives and meet customer requirements. Prepares and analyzes inventory reports to identify slow-moving and/or surplus stock. 
• Cultivates and reinforces appropriate group values, norms, and behaviors. Identifies and analyzes problems, plans, tasks, and solutions. 
• Represents the team, presenting team suggestions and recommendations on processes and procedures in accordance with organization cost, quality, and productivity goals. 
• Maintain quality control processes to ensure products/services meet quality standards; lead implementation of process improvements.  Drive improvement strategies in all key metric areas; manage production flow, staffing schedule and resources to budget and plan.
• Ensure best practices and standard operating procedures are being followed by conducting frequent business audits.
• Lead 5S activities, housekeeping, and recycling programs.  Lead the efforts to create a safety conscious environment; be actively involved in safety initiatives.  Lead monthly safety meetings and daily safety huddles.
• Collaborate with other functional areas to resolve problems and develop improved manufacturing processes.  Make efforts to reduce manufacturing waste and process complexity.

MidPlaza Holding is seeking a Supervisor for Kitchen Maintenance to manage and oversee the maintenance operations of our kitchen facilities. In this vital role, you will ensure that all kitchen equipment is functioning efficiently and safely, extending the lifespan of assets through proper maintenance routines. Your leadership will guide the maintenance team to uphold high standards of cleanliness and operational readiness.

Responsibilities:

• Provide professional advisory services and support to the Chief Construction MEP to help achieve the department's strategic objectives.
• Oversee and manage the Maintenance Request System.
• Control, initiate, and execute assigned capital projects, from design and pricing to construction and operation.
• Analyze, monitor, and maintain records related to utility costs throughout the kitchen.
• Supervise the overall cost control aspects of maintenance.
• Conduct routine inspections of kitchen equipment and ensure that inspections required by government authorities are performed and documented.
• Conduct general kitchen inspections and preventive maintenance inspections, including scheduling all such work.
• Manage and supervise the Fire Protection Preventive Maintenance Program.
• Inspect all fire safety and technical features to ensure they operate at maximum efficiency.
• Ensure that accurate records related to all machinery and equipment within the AYANA area are well maintained.
• Ensure appropriate measures are taken to protect the environment in accordance with local regulations and AYANA's compliance with them.
• Implement cost-effective Preventive Maintenance and Condition Monitoring Programs.
• Supervise the daily operations and maintenance of the building, electrical and mechanical services, water features, fixtures, furniture, and equipment.
• Liaise with and oversee all on-site Property Maintenance Contractors, ensuring that appropriate standards are met.
• Carry out all emergency repairs for all technical equipment, general equipment, and kitchen equipment.
• Ensure expenditures align with the department budget, capital plan, and projects.
• Participate in the development of the Strategic Business and Operational Plan.
• Prepare monthly projections/forecasts and reports.
• Attend meetings as necessary.
• Execute opportunities for quality Team Enhancement.
• Conduct development and performance reviews, identifying key personnel for further development and a structured career path.
• Implement and maintain a training system to ensure staff have the framework and skills necessary to perform their jobs efficiently and effectively.
• Draft work schedules and annual leave schedules within the budget, business expectations, and applicable industry legal guidelines.
• Assist in the selection and appointment of new members within the department.
• Hold regular meetings with staff to keep all members fully informed.
• Ensure compliance with health and safety legislative requirements.
• Adhere to the Standard Operating Procedures of Midplaza Holding.
• Actively promote a caring work environment for guests and staff.
• Be responsible for the cleanliness of all mechanical/plant equipment rooms.
• Prepare technical reports as needed by the Chief Construction MEP and the technical service office.
• Promote, share ideas, and proactively contribute to the development of new activities.
• Execute action plans to ensure consistency in improvements, verification, and achievement of our sustainability goals.
• Participate in and contribute to the resort's sustainability programs through education, interaction, and advice.

• Minimum education of a vocational high school.
• A minimum of 3 years of experience in the field (kitchen equipment and systems).
• Strong technical knowledge in kitchen equipment, electrical systems, and LPG systems.
• Good understanding of preventive maintenance and condition monitoring.
• Financial skills, including expense control, monitoring financial procedures, and maximizing revenue through initiatives.
• Ability to plan and organize resources for various business levels, both short-term and long-term, to achieve strategic goals.
• Strong communication skills – must be able to speak, read, write, and understand both English and the primary language used in the workplace, ensuring effective information flow.
• Ability to be a Change Agent and drive the pursuit of continuous improvement.
• Leadership, delegation, motivation, and team-building skills.
• Effective conflict resolution and problem-solving abilities.
• Professionalism.
• Good knowledge of information systems.
• Familiarity with legislation, including building codes, fire safety, and national standards.

• Supervise and oversee the operation/section to maintain service standards
• Check on employees’ discipline, grooming standards and punctuality
• Check on guests’ satisfaction levels and properly handle feedback and follow-up
• Perform opening and closing duties as assigned
• Assist the Assistant Manager in conducting daily shift briefings to update and disseminate relevant information to restaurant employees
• Assist in employees’ development, counselling and resolving staff conflict
• Report any complaints, incidents or any other irregularities to Management
• Ensure that operating equipment is maintained and service and storage areas are kept safe and clean
• Help minimize waste, neglect, breakages and mishandling of supplies and equipments
• Carry out light cleaning and maintenance of the pantry area
• Monitor quality of food and beverage products in every order
• To ensure that guests receive the attention and service they require
• Perform trainer tasks and conduct training for all staff as assigned by Restaurant Manager / Assistant Manager
• To motivate, coach and project a positive attitude at all times
• Help manage employees’ performance appraisals and performance logs
• Able to account and handle cash effectively, efficiently, with integrity and follow established and proper Accounting procedures. 
• Carry out any other duties as and when assigned by the Management of the Hotel

The Maintenance Supervisor is responsible to ensure that all maintenance and repairs of equipment are performed in a safe and efficient manner. The position is responsible for all drilling equipment pertaining to the drilling of the well. The position supervises onsite maintenance personnel to ensure that proper planning and scheduling of pre-determined maintenance is completed accordingly, including the availability of required parts.

Essential Functions:

• Provide visible leadership with a Total Ownership attitude.
• Enforce, clarify, and follow Company policies, standards, and procedures while promoting operational excellence through procedural discipline.
• Delegate work effectively with a clear definition of requirements and expectations while ensuring the safety of those working under direct supervision.
• Coordinates with Rig Superintendent and Preventative Maintenance Coordinator on the maintenance, repair and refurbishment of equipment.
• Create applicable maintenance procedures that promote defect-free maintenance work quality.
• Responsible for reviewing, evaluating and maintaining maintenance schedules for equipment.
• Foresee potential equipment malfunctions or failures and performs required repairs, adjustments or modification to resolve the problem.
• Enters maintenance and repair data into a Maintenance management system (MMS)
• Provide onsite assistance and guidance to maintenance personnel with trouble shooting issues and repair.
• Monitor oil sample results and ensure recommendations are implemented onsite and reported accordingly.
• Track non-destructive testing and major maintenance to be performed at pre-determined intervals.
• Ensure third party contractor’s work meets the quality, cost and safety standards required by the company.
• Collaborate with maintenance team to schedule staffing and resources for the most effective productivity and timely completion of maintenance. Provide technical support for maintenance systems questions and problems.
• Support the HSE objective of no injuries, accidents or harm to the environment as it relates to all maintenance processes, procedures, and policies.
• Comply with platform emergency response plan or station bills during emergencies and/ or drills.
• Ensure Parker Drilling’s Competency program – Authorized to Operate (ATO) and Approved Competent Operator (ACO) are applied and followed.
• Ensure Client competency is applied and followed
• Understand LO/TO and Permit to Work procedures.
• Maintain and update asset tags for onsite equipment.
• Maintain an adequate amount of spare parts are on hand at all times.
• Read and analyze electrical/mechanical drawings, schematics and equipment manuals.
• Perform annual assessments to evaluate performance, skills, qualifications and abilities of maintenance personnel.
• Perform additional duties, responsibilities, and special projects as may be directed.

Deskripsi Pekerjaan:

1. Memimpin dan mengarahkan tim untuk mencapai target dengan efektif dan efisien.
2. Menetapkan tujuan yang jelas dan menyusun rencana tindakan untuk mencapainya.
3. Menyusun dan mengimplementasikan strategi untuk meningkatkan kinerja tim dan mencapai target divisi.
4. Mengidentifikasi peluang dan tantangan serta merumuskan rencana strategis.
5. Memantau kinerja tim secara terus-menerus dan memastikan aktivitas sesuai standar.
6. Mengumpulkan dan menganalisis data kinerja, serta memberikan umpan balik konstruktif.
7. Menyusun laporan kinerja dan merekomendasikan perbaikan serta solusi atas kendala yang dihadapi.
8. Melakukan pelatihan, pembinaan, dan coaching untuk meningkatkan keterampilan dan kinerja anggota tim.
9. Mendorong pengembangan profesional dan memastikan akses ke sumber daya yang diperlukan.
10. Menjalankan tugas operasional sehari-hari sesuai prosedur perusahaan (SOP).
11. Mengelola sumber daya, anggaran, dan waktu secara efisien untuk memenuhi target dan tenggat waktu.
12. Memastikan kegiatan tim mematuhi kebijakan dan regulasi perusahaan.

Reporting to the Head Chef, responsibilities and essential job functions include but are not limited to the following: 

• Ensure the consistency in the preparation of all food items for a la carte according to hotel recipes and standards
• Ensure all kitchen Colleagues are aware of standards and expectations
• Adhere to payroll costs and productivity within budgeted guidelines
• Provide extensive hands on training for all new and transferred colleagues
• Ensure the Cleanliness and maintenance of all work areas, utensils & equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and Sanitation policies when handling food and beverage
• Liaise daily with Head Chef and Restaurant Manager to keep open lines of communication regarding guest feedback
• Continually strive to improve food preparation and presentations
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
• Have full knowledge of all menu items, daily features and promotions
• Works closely with other team members and Cooks in menu creation and overall guest experience improvement efforts
• Maintain a safe work environment and is responsible to complete the Weekly Preventative Maintenance Checklist
• Train and develop kitchen employees and ensuring that ongoing training opportunities are communicated to the other Culinary Team Members and leadership and addressed with the colleague
• Assume supervisory responsibilities during the absence of the Head Chef
• Other duties as assigned

• Provides functional assistance and direction to the F&B Service operation as assigned.
• Directs and controls all subordinate to ensure that all day to day operational matters are handled on time and guest expectations are met.
• Liaises with stewarding, housekeeping and engineering to ensure that the operation runs smoothly in areas of joint responsibility.
• Develops training plans and conducts on-the-job training sessions for Food & Beverage Service associates.
• Monitoring and controlling the property’s OE inventory.
• Perform any other duties as required and directed by the Residence Manager or Management

• Assists Housekeeping Manager in daily operation, and supervise Room Attendant/Public Area/Linen Attendant.
• Manages schedule and carry out periodical cleaning programs.
• Monitors and check team's work results to ensure no linen or equipments are abused or out of stock.
• Manages guest’s complaints and needs promptly.
• Refers any defects/damage to furniture, fitting, and equipment to Engineering Department promptly.

General Duties

1. Maintain complete knowledge of:

a) All liquor brands, beers and non-alcoholic selections available in restaurants.

b) The particular characteristics and description of every wine/champagne by the glass and major wines on the wine and beverage lists.  

c) Designated glassware and garnishes for drinks.

d) All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.

e) Daily menu specials and items out of stock.

f) Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.

g) MICROS and manual system procedures.

h) Daily regular / V.I.P.’s reservations.

i) In-house event/group activities, locations and times.

j) Correct maintenance and use of equipment.  

k) All department policies / service procedures.

1. Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
2. Requisition linens for business and assign colleagues to transport such to the restaurant.
3. Check stock of wines / champagnes and inform the Restaurant Manager so he can prepare order to avoid shortages. Ensure wines are received, properly stored, and kept secured.          
4. Review sales of previous day; resolve discrepancies with Finance. Track revenue against budget and forecast.
5. Meet with the Chef to review daily specials and out of stock items; update board throughout shift. Ensure that Colleagues are aware of such.
6. Periodically check with the Restaurant hostesses to review updates on reservation levels and arrivals.
7. Prepare weekly short schedules in accordance with staffing guidelines. Adjust schedules throughout the week to meet the business demands.
8. Ensure that Colleagues report to work as scheduled. Document any late or absent Colleagues.
9. Coordinate breaks for colleagues.
10. Assign work and side duties to colleagues in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department’s standards and delegate these tasks.
11. Monitor the preparation of station assignments, ensuring compliance to departmental standards.
12. Conduct line-ups with colleagues and review all information pertinent to the day’s business.
13. Inspect, plan and ensure that all materials, equipment and service carts are in complete readiness for service; rectify deficiencies with respective personnel.
14. Constantly monitor colleagues’ performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
15. Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel.
16. Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.
17. Ensure that the Host (ess) stand is clean, organized and stocked with designated supplies.
18. Review the reservation book, pre-assign designated tables and follow up on all special requests.
19. Ensure that specified amount of menus and wine and beverage lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu.
20. Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
21. Monitor and assist Host (ess) in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are set to best service the customers.
22. Anticipate heavy business times and organize procedures to handle extended service hours.
23. Anticipate guest’s needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times.
24. Be familiar with all departments’ product/services/features and local attractions/activities to respond accurately to any customer inquiry.
25. Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction. Ability to solve guests dissatisfaction and answer all guests correspondence by mail, email and telephone or facsimile to ensure guests satisfaction.(within 24 hours at the latest for written document)
26. Monitor guest reactions and confer frequently with service colleagues to ensure guest satisfaction.
27. Check the status of all orders and ensure that they are delivered within designated timelines.
28. Monitor and ensure that all tables are cleared and reset according to department procedures.
29. Monitor and maintain cleanliness and working conditions of departmental equipment, supplies, and work areas.
30. Assist restaurant colleagues with their job functions to ensure optimum service to guest        
31. Answer outlet telephone within 3 rings, using correct salutations and telephone etiquette.
32. Take record and confirm restaurant reservations/cancellations in accordance with departmental standards.
33. Access all functions of the MICROS system in accordance to specifications. Restock journal tape and change ribbons as needed.
34. Handle void checks in accordance with Finance Department procedures.
35. Assist colleagues with expediting problem payments. Ensure all cashiering procedures are processed in compliance with Finance Department standards.
36. Issue manual checks when the system is down and ensure accountability of such.
37. Ensure all closing duties for staff re completed before staff sign out.　
38. Conduct a weekly formal training program on the required job functions with criteria expected and department orientation with new hires. Conduct ongoing training with existing colleagues.
39. Provide feedback to colleagues on their performance.
40. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
41. Respond to all pages by beeper/ phone calls promptly.
42. Complete work orders for maintenance repairs.
43. Document pertinent information in department log book.   
44. Complete all paperwork and closing duties in accordance with departmental standards.
45. Review status of assignments and any follow-up actions with on-coming supervisor.
46. Successful completion of the training/certification process.
47. Report all food intoxication cases to the Executive Chef and Assist F&B Manager as stated in the related S.O.P. 
48. Analyze guest type and market share
49. Conduct by yearly competitor pricing surveys.