lalaine magpantay

* Responsibilities: * Managing the staffs * Line check for the quality of the food and service standards * Motivating the staff and giving them examples * Ordering, checking and receiving orders from central kitchen * Doing sensitive inventory, labor cost, food cost, beverage cost * Handling cash outs for daily basis * Coaching the staff the proper and standard way.

* Responsibilities: * Escort the customer to their table * Remove dishes and glasses/counters and then to the kitchen for cleaning * Stock service areas with supplies * Prepare checks that itemize and total meal costs. * Cashiering * Suggesting and Up selling * Receiving incoming calls * Using aggressive selling to increase the sale * Knowing the product knowledge to make appropriate suggestions

* Responsibilities: * Responsible for ensuring overall hygiene activities in the food production areas. * Conduct internal audits to ensure compliance with local regulatory laws / international standards in Food safety. * Evaluate the corrective actions taken for the non-conformance noted during the audits. * Monitor and check the personal hygiene conditions & working habits of the staff. * Identify and report structural deficiencies in the food operation. * Manage and maintain an effective pest control system. * Manage and maintain a satisfactory waste disposal system. * Review and follow up on the microbiological results. * Manage and maintain the traceability system established. * Manage and review food complaints effectively. * Manage and maintain food safety documentation and records. * Conduct training in food safety and hygiene for the food handlers. * Periodically review the food safety system. * Ensure the top management is fully aware of high risk areas for the food-borne illness. * Review the implementation of food safety skills of staff.