PHANG MEI SIAM JAMIE

• Worked under the direction of the Restaurant Manager. Supervised, motivated, and directed staff

• Overseeing daily operation. Ensured the consistent delivery of high-quality products and exceptional customer service.

• Handling guests’ enquiries and feedback

• Controlling operational cost.

• Ensure staffing is appropriately trained, equipped for the job. Daily tasks delegation arranged and or the staff.

• Appraising staff performance

• Promote a healthy safe working environment with a well-organized and structured atmosphere. Resolve conflict immediately adhered to company five core values

• Follow up restaurant maintenance. Ensure the eatery is always in clean, safe, comfortable ambiance place for guests.

• Ensuring compliance with licensing, hygiene and health and safety legislations and guidelines. Maintaining safety standards.

• Coordinate with Support Team in daily administrative duties such as daily sales tracking, stock projection, monthly inventory, ordering and receiving, scheduling, planned and organized Team members for company's curriculums and activities.

• Oversee and managing a buffet style staff cafeteria which cater for more than 10,000 team members on daily basis which open 24 hours 365 days.

• Proper hygiene practices enforced to ensure food safety is our priority for all Team Members.

• Coordinate with culinary team for major festive celebration eg. Deepavali, Hari Raya Puasa, Christmas, Chinese New Year.

• Coordinate with Support Team in daily administrative duties such as daily meal consumption tracking, keep track and following up department maintenance issues, monitoring and tracking of daily food waste, update TMs leave and rostering, etc.

• Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
• Managed inventory levels to minimize stockouts while reducing overhead costs.

• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.

• Carefully interviewed, selected, trained, and supervised staff.

• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.

• Reconciled cash and credit card transactions to maintain accurate records.

• Ensure that the training system is used to achieve consistent high level of QSC (Quality Service Cleanliness)

• Conduct QSC, follow up and verify individual employee of their stations using the stations evaluation checklist

• Follow up on Staff Training Needs Analysis (TNA)

• Work with outlets management team to identify indicators of compliance issues across shift

• Encourage daily cross training on floor during visit

• Educate and remind food handlers to practice good practices

• Identify lapse and take prompt corrective actions

• Supervise operation to maximize profitability, minimize legal liability

• Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service

• Direct hiring, training and scheduling of food service personnel

• Investigate and resolve complaints concerning food quality and service

• Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining

Comply with all health and safety regulations