All ten roles have been taken up by each individual team members, except for entertainment, which will be shared according to the skills, such as setting up of audio visuals, that respective members posses. All report writings are done individually for the respective roles, edited, review and compiled by Team Coordinator. Other general report writings such as Mission Statements and etc, are brainstormed together as a team and Team Coordinator will type into a report format.

 

A. General Manager

Team Member: Vicky Faith Kheo

 

Pre-Event

• Delegate and be involved with the marketing and sales projections, analyses and estimates.

• Meet restaurant financial objectives

• Prepare standard operating procedures and implementing it to ensure productivity, quality and efficiency

• Meet Human Resource quotas by recruiting, selecting, orienting, training, assigning and scheduling all staff.

• Continuous tracking and update emerging trends in the restaurant industry

• Attaining company’s goals by accepting ownership for accomplishing new and different requests

• Authorise manpower schedules made by Dining Manager.

 

During Event

• Ensure customer’s satisfaction by monitoring the restaurant operation

• Interacts with customers during operation to receive verbal feedbacks and respond to complains.

• Build relationships with customers.

• Enforce the Standard of Procedures

• Maintains professional self

• Maintain proper health and legal regulations

• Compliance to WDA’s work safety requirement.

 

Post Event

• Evaluate event’s results including feedback on services and food quality.

• Debrief whole management team on results and identify rooms for improvements

• Make necessary changes to restaurant operation system to accommodate market changes

• Recommend improvements and give praises and regconition to individual employees via personal observations, as well as feedbacks received.

 

B. Dining Room Manager

Team Member: John Pang Yi Yong

Reports to: General Manager

 

Pre-Event

• Schedules personnel and plans dining room setup based upon anticipated customers counts and client

• Assure a high standard of appearance, hospitality and service in personnel and cleanliness of dining room.

• Supervise and train servers. Manage within budgetary restraints.

• Takes reservations, checks table reservation schedules and maintains reservations log.

• Ensure that the Dining Room is ready to open 15 minutes prior to the posted opening time 

• Conducts briefing for personnel before operation

• Delegate servers with specific operation job duties

• May serve as restaurant’s opening and closing manager or manager on duty.

 

During Event

• Participate in hands on restaurant operation

• Be on the floor 100% of the time during a meal service period to observe, monitor and follow up on all areas of the Dining Room operation on a daily basis, unless emergency situations occur.

• Responsible for management of dining room service in the manner most pleasing to members and customerss.

• Receives and resolves complaints concerning food, beverages and service and to seek assistance from GM should it be required.

• Serves as liaison between the dining room and kitchen staff.

• Ensure proper security measures to protect customers, employees and assets.

 

Post-Event

• Develop and implement programs to increase revenues (repeat business and higher check averages

• Provides monthly reports concerning employee work hours, pay rates, schedules.

• Provides daily report on Net Revenue, Covers, Month to Date sales and Cost incurred from point of sales system.

 

C. Marketing Director/Print Material/Website

Team Member: Sim Shermain

Reports to: General Manager

 

Pre-Event

• Design, implement and facilitate marketing plan for operations

• Support and facilitate development and implementation of section business/marketing plans

• Develop marketing strategy

• Develop promotional materials including marketing collaterial, print copies and website

• Public relations efforts

• Includes client and prospect information, mailing list applications, access to financial reports, etc.

 

During Event

• Oversee execution of marketing strategy

• Assess customers’ satisfaction via observations

 

Post-Event

• Evaluate marketing strategy

• Develop statistical report for marketing effectiveness and present to management team

• Gather feedback, internally and externally, for all possible improvements

 

D. Executive Chef

Team Member: Cheong Qing Da

 

Pre-Event

• Plan and create menus for the restaurant

• Develop standard recipes, portion controls and establish menu-selling prices

• To purchase and ensure that food inventory is sufficient for day to day food service

• Ensure that delivery of food inventory is satisfactory in terms of quality, delivery punctuality and also most importantly the prices of the goods

• Responsible for the scheduling and coordinating of the work amongst the chefs, cooks and other back of house employees to ensure food preparation is in line with budgeted costs and goals.

• Work closely with the Food and Beverage Director to ensure that the food production aspect of events are being accounted for

• Ensure proper staffing to maintain equilibrium between efficiency and payroll costs

• Create and establish a schedule for regular cleaning and the maintenance of kitchen equipment

 

During Event

• Ensure that high sanitation standards, kitchen tidiness, cleanliness and safety are maintained at all times.

• Minimize food waste and theft by establishing controls in the kitchen

• Supervise the preparation and cooking of food items that requires a higher level of skill

• Constantly check and evaluate food products to ensure that the quality is being upheld

• Maintain close interaction between the food and beverage management team to ensure that the qualities of food products are satisfactory and meet customerss expectations

• To support, mentor and shortlist employees with potential to take on managerial

 

Post-Event

• Hold a back of house post-shift meeting to ensure that all problems are communicated and solve amongst each other as timely as possible

• Carry out an inventory stock take and ensure that stock levels matches with sales amount

• Ensure that all equipment and back of house areas are scrubbed down and reverted back to original state

• Continuously update written procedures and policies to keep up with the advancement of technology and address issues

• Implement continuous training to reinforce sanitation, cleanliness and safety of kitchen staff 

 

E. Pastry Chef

Team Member: Lydia Seet

Reports to: Executive Chef

 

Pre-Event

• Ensure all ingredients are prepared ahead to prevent hindering the process of production.

• All ingredients required are to be portioned in accordance to recipe card to maintain the standard.

• Ensure all line chef involved to maintain high level of cleanliness during operation.

• To communicate upwards and downwards properly to prevent miscommunications.

• Check on forecasted covers for the event.

• Requisition for Pastry department for ingredients that are required.

 

During Event

• Good time management in order to keep up with the speed of production during event.

• Ensure the quality and quantity served per portion to maintain consistency.

• To organise the pastry kitchen during operations.

• To still maintain high standard cleanliness despite operations.

• Prevent wastage via strict supervision of production of pastries.

 

Post-Event

• Statistical report on cost of production for the event.

• Briefing to line chef in pastry kitchen for any positive and negative feedback for the operation.

• Review on areas for improvements, especially learning from any mistakes made during event.

• Refine and improve to better service customers in the future.

 

F. Lead Line Chef

Team Member: Lim Siyi

Reports to: Executive Chef

 

Pre-Event

• Menu planning activities with the Executive Chef regarding kitchen operation

• Responsible for training new chefs and scheduling of manpower

• Ensure employees adhereto all attire and grooming guidelines

• Purchasing and receiving procedures

• Ensure that all food are served at the best quality, taste and presentation style

 

During Event

• Participate in the actual food prepration

• Ensure proper sanitation has been adherd to

• Required to be vigilant during operation hours in terms of problems that may arise and aim to resolve and eliminate the problems through effective communication within the kitche

• Ready to perform any responsibility necessary to ensure a smooth operation flow

 

Post-Event

• Check on restaurant’s inventory to determine the amount of requisition required for next day operation.

• Conduct inspections of the kitchen area including the stewarding area

 

G. Chief Steward

Team Member: Jase Chua Hong Wei

Reports to: Executive Chef

 

Pre-Event

• Plan and organize the team based on forecasted needs

• Ensure all appliances and utensils are clean and in proper storing

• Take care of cost control of all purchases for operation

• Ensure cleaning and maintenance of tableware, utensils and facility

• Ensure that there are sufficient stock for the day’s operation

• Provide training for the team

 

During Event

• Supervise the entire stewarding team

• Allocate task and responsibilities to each team members

• Ensure smooth operation

• Address issues and resolve all problem that arise during the operation

• Distribute workload evenly

• The communication link between management and the steward team

 

Post-Event

• Evaluate all problem that arise during the operation

• Stock taking and accountability

• Address any issues and feedback

• Record and prepare forecasted needs for next operation with improvements

• Feedback to the management

 

H. Host Greeter

Team Member: Beh Lee Ying

Reports to: Room Dining Manager

 

Pre-Event

• Receive phone calls from customers for reservation or enquiries

• To make phone calls to customers to confirm and remind customers on reservation if reservation is made prior to arrival.

• To inform reserved customers know of on going promotion

• Ensure the presentation of the entrance are up to standard and expectations

• Advise on grace period for reservation and strict policy of restaurant on reservations.

• Write/type the reservations of the day on reservation list, including customers’ name, covers, contact number and time of arrival format.

 

During Event

• To answer phone calls and take reservation.

• To interact with customers as they enter the restaurant, greet and welcome the customers as they enter into.

• To advise waiting time to enter into the establishment and to sit them into the restaurant.

• Effective management of restaurant seatings to maximise the all seats in the restaurant.

• Ensure proper attire before entering the restaurant (eg. No slippers allowed).

 

Post-Event

• Ensure that the number of customers entered the restaurant tele with the number of covers in POS System and to investigate should there be discrepencies.

• Statistical reports such as late coming, cancellation and waiting list.

 

I. Beverage Manager

Team Member: Pang Wei Rong

Reports to: General Manager

 

Pre-Event

• Schedules bar personnel and plans beverages based upon anticipated guest counts and food pairings

• Ensures cleanliness of bar.

• Ensure par stock for beverages is available for service.

• Supervise, train and coordinate bar personnel for service.

• Ensure that the Bar is ready to open 15 minutes prior to the posted opening time 

• Conducts briefing for all personnel before operation and advise all personnel in upselling beverages.

 

During Event

• Oversee entire beverage operations.

• Be available on the floor during a meal service period to advise guests on food pairings and to boost sales of beverages.

• Responsible for management of the bar.

• Receives and resolves complaints for beverages and beverage service.

• Ask for feedback regarding beverage served during meal service periods.

• Serves as liaison between the dining room and bar.

 

Post-Event

• Track beverage sales and feedback in order to further develop and implement programs to increase revenues.

• Provides reports concerning bar personnel work hours, pay rates, schedules.

• Produces daily or meal-period bar revenue analyses and other reports from point of sale systems used in the dining room.

• Ensure bar stock is replenished and inventory control after meal-service periods.

 

J. Entertainment

Team Member: None

Reports to: Dining Manager

 

Pre-Event

• To search for and selection of songs suitable for event day depending on theme.

• To check on all AV equipment and ensure the positive working condition.

• To purchase and put up restaurant decoration before event day.

• Search for possible performances linked to the theme.

 

During Event

• Ensure the smooth playing of music to maintain the atmopshere.

• Setting up of AV equipments before the operation of restaurant.

• Coordinate performances should there be any.

 

Post-Event

• Identify any hiccups during restaurant operation.

• Seek for feedbacks from management team and customers and improve on any negative aspects.