Our R.M takes on many responsibilities, including effectively recruiting and managing employees, overseeing operations, handling customer complaints, and generating financial reports.
Selects and purchases liquor and other supplies. Oversees staff, including bartenders and barbacks, and, in some cases, bouncers, wait staff. Hires, trains, promotes, and, when necessary, disciplines or fires staff.
Receptionist / Hostess
Typical duties may include but not be limited to: Answering the telephones, taking and maximising bookings. Meeting, greeting and seating guests. Delivering excellent customer service skills and handling all guests complaints, requests and enquiries on food, beverage and service.
Chef de Cuisine
Planning the menu and designing the plating presentation for each dish. Coordinating kitchen staff, and assisting them as required. Hiring and training staff to prepare and cook all the menu items. Stocktaking ingredients and equipment, and placing orders as needed.