Outlet paperworks such as schedule planning, outlet stock ordering via stock par and daily housekeeping of premise.
Prepare restaurant for service.
Set up tables and enforce general cleanliness of the restaurant.
Ensure table setting are all in order, table arrangement, reservation for the day and ITEM 86.
Ensure that table setting is fresh and comply with agreed standards.
Ensure that side stations are adequately stocked with replacement cutlery and other established needs.
Able to lead.