Ren Ronet Sayos

Oversee all front and back of the house restaurant operations; food preparation and presentation
Conduct regular inspections to the kitchen and storage to determine SOP are being followed and to ensure compliance in food health and safety regulations
Ensure customer satisfaction through promoting excellent service; respond to customer complaints tactfully and professionally
Monitoring restaurant cash float and settling outstanding bills
Reporting all the incidents and issues to your line manager
Maintaining quality control for all food being served
Manage restaurant staff work schedule
Knowledgable in Gold System (Inventory)
Knowledgable in Admin works

Daily HRSSI attendance update and Payrolls related issues
Weekly MPS submission
Stationery maintain / Request
Store key control and monitor
Applying Annual Leave for Staff
Checking of Staff Meal Consumption Report
Compiling of necessary financial reports on weekly/month/quarterly basis
Updating contact info/biometric enrollment/issuance of uniform & locker key etc to new joiner

Receive payment by cash, check, credit cards, vouchers, or automatic debits.
Issue receipts, refunds, credits, or change due to customers.
Count money in cash drawers at the beginning of shifts to ensure that amounts are correct and that there is adequate change.
Greet customers entering establishments.
Maintain clean and orderly checkout areas.
Answer customers' questions, and provide information on procedures or policies.
Calculate total payments received during a time period, and reconcile this with total sales.
Compute and record totals of transactions.

Mis en place preparation
Clean and sanitize working area
Welcoming and assiting guest int heir table
Presenting the menu, take the order
Punch the order
Set up the table according to the food ordered
Serve the drinks
Serve the starter or appetizer, main course and dessert
After 10-15mins check back the guest about the food and if they need something else
Present the bill and change
Clean the table

Mis en place preparation
Clean and sanitized work areas
Welcoming and assisting guest to their tables
Present the menu
Take the order, puch the order
Set up the table according to the food order
Serve the drinks
Serve the the apetizer, main dish and dessert
Check back the guest about the food and ask if they need something else
Present the bill and present the change
Clean and reset up the table

Preparing mis en place
Clean and sanitizing work areas
Preparing of drinks ordered
Inventory in charge for bar stocks
Ordering in charge for bar storcks