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RESPONSIBILITIES:

• Create a positive and innovative atmosphere which encourages the restaurant staff exceed guest expectations.
• Exhibit the company service culture, by being polite, courteous, and accommodating at all times.
  
• Possess thorough knowledge of the company operations policies as described in the Restaurant Operations Manual.
• Exhibit the company service culture, by being polite, courteous, and accommodating at all times.
  
• Possess knowledge of Food Operations such as menu knowledge, cooking methods applied, menu cycles and presentation standards.
  
• Remain confident when dealing with negative situations, convince others to have ideas and create new options.
  
• Provide supervision in different outlets as assigned.
  
• Practice professional and clear communication skills.
  
• Monitor supervisor performance, using correct language and ensuring fairness and respect to all.
  
• Possess knowledge of Asian fusion cuisine, required mise en place, cooking techniques, and product varieties and specifications.
  
• Possess knowledge of Asian beers, Sake and its culture, and the different ways of producing and serving it.
  
• Possess knowledge of tea, places of origin, different culture and growths, leaf specifications and aligned qualities.
  
• Ensure that procedures are in place for using expensive equipment to minimize breakage.
  
• Maintain the par level in place.