Restaurant Crew (F&B) Waiter/Barista

Job responsibilities
Restaurant Crew (F&B)
-Daily Operation Management
-Ensure the café operates efficiently, including opening and closing the store according to scheduled hours.
-Monitor stock levels of raw materials.
-Manage team needs, including scheduling shifts and ensuring staff adhere to established standards.

Customer Service
-Ensure customers receive friendly and prompt service. If any issues or complaints arise, the café supervisor will resolve them professionally.
-Create a pleasant customer experience, managing interactions and communication with customers.
-Financial and Payment Management
-Manage daily cash flow, including ensuring accurate customer payments and proper transaction recording.
-May be responsible for handling cash, controlling charges, and managing credit card payments.
-Monitor sales and set daily or monthly targets to ensure the store meets desired outcomes.

Maintenance and Cleanliness
-Ensure the café's cleanliness-including the kitchen, dining area, restrooms, and coffee preparation area-is always well-maintained and organized.
-Oversee the maintenance of equipment, such as kitchen appliances, to ensure they are functioning properly.
-Ensure staff clean equipment and workstations after each shift.

Inventory Management
-Monitor and control stock of raw materials such as coffee beans, milk, food items, and café equipment to prevent shortages.
-Order supplies when needed and ensure all stock is stored properly.

Time and Priority Management
-Ensure daily tasks are completed promptly and in accordance with operational needs.
-Manage pressure during busy periods (e.g., morning rush) in an organized and efficient manner.

Quality Monitoring
-Ensure the quality of food and beverages is consistent and meets the café's standards.
-Evaluate and make suggestions to improve the existing menu or services.
-Support Role for Other Branches
-Be prepared to assist and be deployed to other branches when needed to ensure smooth operations.

Restaurant Crew (Kitchen)
-Maintaining Kitchen
-Cleanliness Clean the kitchen, work surfaces, cooking equipment, and storage areas.
-Ensure all tools such as knives, pots, pans, and utensils are cleaned after use.
-Preparing Cooking Ingredients
-Assist in preparing raw ingredients, such as chopping vegetables, washing produce, or prepping basic cooking elements (e.g., peeling onions, mincing meat).

Managing Stock and Storage
-Assist in managing raw material inventory, organizing items properly and storing them correctly to maintain freshness.
-Help identify low-stock items and notify for restocking.
-Assisting at Food Preparation Stations Depending on needs, kitchen crew may be responsible for preparing dishes at assigned stations, such as the salad station, grill, or fryer.
-Plating Dishes Help in plating meals as directed by the Chef or Assistant Chef, ensuring each dish is presented attractively and prepared on time.
-Waste Disposal and Food Waste Management Regularly dispose of kitchen waste, manage food scraps, and ensure all waste is handled according to hygiene regulations.
-Preparing Cooking Equipment Retrieve and prepare necessary cooking tools such as pans, pots, blenders, and other cooking utensils.

Food Safety and Hygiene
-Ensure food safety practices are followed, such as managing food temperatures, handwashing, and complying with food safety regulations.
-Preparing Meals According to Instructions
-Follow directions from the Chef or Assistant Chef in preparing specific dishes, ensuring food is cooked to required specifications.
-Team Collaboration in the Kitchen Work collaboratively with other kitchen staff to ensure smooth operations and timely preparation of meals. dont make IT bold, all same small