Job Summary: 

Responsible for directing and supervising the front of the house crew (Hostess-Counter & Cashier, Beverage Preparation, Delivery Order Assembly, Runner, Server) and make sure they discharge their duties responsibly and according to Tim Ho Wan’s set standards. She/He uphold the service standards for the restaurant- smile and greet, up selling, fast and friendly service, etc. The primary responsibilities include but not limited to working closely and cooperatively with all service team to ensure proper delivery of good customer service, ensuring that the food preparation and presentation are done according to Tim Ho Wan’s standards, ordering of restaurant supplies and overall cleanliness, sanitation, and hygiene of the restaurant. 

Key Responsibilities:

• Oversee and supervise the staff and make sure they discharge their duties responsibly according to Tim Ho Wan’s set standards.
• Advocate, reinforce and support the service standards for the restaurant- smile and greet, up-selling, fast and friendly service, and engaging demeanor to customers.
• Practice 3 Cs: Communication, Cooperation, Coordination, working closely and cooperatively with all service team to ensure proper delivery of good customer service.
• Plan and propose to Restaurant General Manager the ordering of restaurant supplies.
• Prepare Game Plan and Manage Shift:
• Sales Target Achievement through Average Check (AC), Transaction Count (TC), Attending and Serving Time, Suggestive Selling and promotional targets.
• Food Service and Cleanliness Target Achievement
• Profit Target Achievement
• Food Cost/Paper Cost: Proper portioning, Avoiding Wastage, Accurate Inventory Counting
• Labor Cost: Strict implementation of Manpower Schedule and breaks, timely adjustment of manhours based on sales fluctuations and show-up (time and attendance)
• Supervisor workflows (supplies ordering, cash control, etc.)
• Reporting of accidents (customers and employees)
• Leading Team: Crew Training on Basic Stations:
• Crew Certification on Crew Training System
• Game Planning and Shift Endorsements (i.e. Regular Shift Meetings)
• Implementation: Employee Program Implementation, Performance Planning, Administration and Discussions (Crew), Better Conversations (Crew)
• Administrative Duties: Store Daily Performance Recording; Store Cleanliness, Hygiene and Sanitation activities leadership during shift.
• Ensure the following during the Shift: DIM SUM PTE. LTD. 101 Thomson Road #08-07, United Square, Singapore 307591
• The food preparation and presentation are done according to Tim Ho Wan’s standards.
• All clean and dried utensils and chopsticks are collected from Stewarding Station and stock-up at all side stations.
• All beverages prepared by kitchen are ready and according to prescribed standards.
• Overall cleanliness, sanitation and hygiene in the restaurant, tables, chairs, side stations, cashier/counter and dining floor in the restaurant are clean, safe, and ready for operation.
• The responsibilities and tasks of all fronts of the house crew are performed properly.
• Keep the rosters of the front of the house crew updated and make amendments for time and attendance (last minute medical leave, no show, part-timers’ reporting to work). o Inform kitchen of staff meals requirement.
• Smooth running of all stations in the dining area during business hours.
• Address all guests’ complaints and service recovery immediately and complete the Manager Feedback Report on actions taken to resolve complaints.
• Coordinate with the Hostess to take over the guest/s and bring them to the table assigned.
• Arrange all front of the house crew to go for their breaks according to timeframe given and during the slow or slack period of time.
• The Stewarding Station operates smoothly, so that there are always sufficient clean cutlery and tableware for the floor service.
• Ensure the following during closing:
• All tables are set up, ready for the next shift have been moved inside the restaurant. 
• All tea pots, water pitches, tongs, food scissors, etc. are washed.
• All side stations are stocked up for the next shift.
• Napkins, order forms and take away packaging, all condiment sauce tray are cleaned and replenished. 
• Ensure that there is sufficient supply of paper rolls at the Cashier station.
• Cash drawer is accurate as indicated in P.O.S system. 
• Pre-closed and supervised cleaning of the restaurant.
• All areas of the restaurant, soiled dishes, and cutleries at Stewarding Station have been cleaned.
• Check all doors are locked and alarm is set (if available). 

Job Requirements:

• Minimum 3 years of restaurant management experience (Chinese cuisine preferred).
• Strong leadership and team management skills.
• Bilingual in English and Chinese (Mandarin or Cantonese) preferred.
• Knowledge of restaurant operations, cost control, and customer service.
• Familiar with California health, safety, and labor regulations.
• Able to work weekends and public holidays.

Job Summary: 

Responsible for directing and supervising the front of the house crew (Hostess-Counter & Cashier, Beverage Preparation, Delivery Order Assembly, Runner, Server) and make sure they discharge their duties responsibly and according to Tim Ho Wan’s set standards. She/He uphold the service standards for the restaurant- smile and greet, up selling, fast and friendly service, etc. The primary responsibilities include but not limited to working closely and cooperatively with all service team to ensure proper delivery of good customer service, ensuring that the food preparation and presentation are done according to Tim Ho Wan’s standards, ordering of restaurant supplies and overall cleanliness, sanitation, and hygiene of the restaurant. 

Key Responsibilities:

• Oversee and supervise the staff and make sure they discharge their duties responsibly according to Tim Ho Wan’s set standards.
• Advocate, reinforce and support the service standards for the restaurant- smile and greet, up-selling, fast and friendly service, and engaging demeanor to customers.
• Practice 3 Cs: Communication, Cooperation, Coordination, working closely and cooperatively with all service team to ensure proper delivery of good customer service.
• Plan and propose to Restaurant General Manager the ordering of restaurant supplies.
• Prepare Game Plan and Manage Shift:
• Sales Target Achievement through Average Check (AC), Transaction Count (TC), Attending and Serving Time, Suggestive Selling and promotional targets.
• Food Service and Cleanliness Target Achievement
• Profit Target Achievement
• Food Cost/Paper Cost: Proper portioning, Avoiding Wastage, Accurate Inventory Counting
• Labor Cost: Strict implementation of Manpower Schedule and breaks, timely adjustment of manhours based on sales fluctuations and show-up (time and attendance)
• Supervisor workflows (supplies ordering, cash control, etc.)
• Reporting of accidents (customers and employees)
• Leading Team: Crew Training on Basic Stations:
• Crew Certification on Crew Training System
• Game Planning and Shift Endorsements (i.e. Regular Shift Meetings)
• Implementation: Employee Program Implementation, Performance Planning, Administration and Discussions (Crew), Better Conversations (Crew)
• Administrative Duties: Store Daily Performance Recording; Store Cleanliness, Hygiene and Sanitation activities leadership during shift.
• Ensure the following during the Shift: DIM SUM PTE. LTD. 101 Thomson Road #08-07, United Square, Singapore 307591
• The food preparation and presentation are done according to Tim Ho Wan’s standards.
• All clean and dried utensils and chopsticks are collected from Stewarding Station and stock-up at all side stations.
• All beverages prepared by kitchen are ready and according to prescribed standards.
• Overall cleanliness, sanitation and hygiene in the restaurant, tables, chairs, side stations, cashier/counter and dining floor in the restaurant are clean, safe, and ready for operation.
• The responsibilities and tasks of all fronts of the house crew are performed properly.
• Keep the rosters of the front of the house crew updated and make amendments for time and attendance (last minute medical leave, no show, part-timers’ reporting to work). o Inform kitchen of staff meals requirement.
• Smooth running of all stations in the dining area during business hours.
• Address all guests’ complaints and service recovery immediately and complete the Manager Feedback Report on actions taken to resolve complaints.
• Coordinate with the Hostess to take over the guest/s and bring them to the table assigned.
• Arrange all front of the house crew to go for their breaks according to timeframe given and during the slow or slack period of time.
• The Stewarding Station operates smoothly, so that there are always sufficient clean cutlery and tableware for the floor service.
• Ensure the following during closing:
• All tables are set up, ready for the next shift have been moved inside the restaurant. 
• All tea pots, water pitches, tongs, food scissors, etc. are washed.
• All side stations are stocked up for the next shift.
• Napkins, order forms and take away packaging, all condiment sauce tray are cleaned and replenished. 
• Ensure that there is sufficient supply of paper rolls at the Cashier station.
• Cash drawer is accurate as indicated in P.O.S system. 
• Pre-closed and supervised cleaning of the restaurant.
• All areas of the restaurant, soiled dishes, and cutleries at Stewarding Station have been cleaned.
• Check all doors are locked and alarm is set (if available). 

Job Requirements:

• Minimum 3 years of restaurant management experience (Chinese cuisine preferred).
• Strong leadership and team management skills.
• Bilingual in English and Chinese (Mandarin or Cantonese) preferred.
• Knowledge of restaurant operations, cost control, and customer service.
• Familiar with California health, safety, and labor regulations.
• Able to work weekends and public holidays.