1. Duties

Customer Service & Interaction:

• Greeting and Seating: Welcoming customers and ensuring they are seated promptly.
• Menu Presentation: Presenting menus and answering customer questions about dishes, ingredients, and preparation methods.
• Order Taking: Accurately taking and recording customer orders, ensuring accuracy and attention to detail.
• Food and Beverage Service: Serving food and beverages in a timely and efficient manner.
• Handling Complaints: Addressing customer concerns and complaints professionally and effectively.
• Providing Recommendations: Making food and beverage recommendations based on customer preferences.

Restaurant Operations:

• Table Setting and Clearing: Setting tables according to restaurant standards and clearing tables promptly after guests have finished.
• Maintaining Cleanliness: Ensuring the dining area is clean, organized, and well-maintained.
• Stock Management: Checking stock levels and replenishing items as needed.
• Cash Handling: Handling cash and credit card transactions accurately and efficiently.
• Opening and Closing Duties: Assisting with opening and closing duties, such as setting up the restaurant and cleaning.
• Ad-hoc duties: Performing other tasks as assigned by supervisors.

2. You shall report to the Directors of the Company, or such person as the Company may inform you from time to time.

3. During your employment with the Company, you must:

1. use your best endeavors to promote and protect the interests of the Company and its related corporations;
2. faithfully and diligently perform all duties assigned to you by the Company from time to time in good faith’
3. comply with such policies and guidelines of the Company as established and amended from time to time
4. not at any time make improper us of information you have acquired by virtue of your position, within the Company to gain any advantage for yourself or for any other person, whether directly or indirectly;
5. not at any time allow yourself to be placed in a position where your personal interests might conflict with your duties and obligations in this agreement, whether directly or indirectly;
6. devote yourself exclusively to the business of the Company and shall personally attend thereto at all times during the usual business hours.
7. Practice the compliance of the transparency while working for the Company and other F&B related companies at the same time. The company must acknowledge and deliver the approval documents for such conflict of interest. If you fail to inform the Company, term 16.3 will be applied.
8. Obtain or Refresh the Food Hygiene Certificate by accredited center. The Certificate is strictly a working requirement and need to be valid during working for the Company.

1. Duties

Food Preparation Assistance:

• Washing, peeling, chopping, and cutting ingredients as directed.
• Assisting with basic food preparation tasks.
• Ensuring ingredients are ready for cooking.
• Assisting with plating food and sides.

Kitchen Cleanliness and Organization:

• Cleaning and sanitizing kitchen equipment, utensils, and work areas.
• Washing dishes, pots, and utensils.
• Maintaining a clean and organized work area.
• Taking out trash and garbage.
• Ensuring food preparation areas are clean and hygienic.

Food Safety and Hygiene:

• Following food safety and sanitation guidelines.
• Ensuring proper handling and storage of food items.

Other Duties:

• Assisting with receiving and storing deliveries of food and kitchen supplies.
• Refilling condiments and other supplies.
• Setting tables to laid-down standards.
• Ensuring sideboards on stations are adequately stocked.
• Cleaning tables and ensuring they are cleaned as soon as it is apparent that customers have finished their food or drink.

2. You shall report to the Directors of the Company, or such person as the Company may inform you from time to time.

3. During your employment with the Company, you must:

1. use your best endeavors to promote and protect the interests of the Company and its related corporations;
2. faithfully and diligently perform all duties assigned to you by the Company from time to time in good faith’
3. comply with such policies and guidelines of the Company as established and amended from time to time
4. not at any time make improper us of information you have acquired by virtue of your position, within the Company to gain any advantage for yourself or for any other person, whether directly or indirectly;
5. not at any time allow yourself to be placed in a position where your personal interests might conflict with your duties and obligations in this agreement, whether directly or indirectly;
6. devote yourself exclusively to the business of the Company and shall personally attend thereto at all times during the usual business hours.
7. Practice the compliance of the transparency while working for the Company and other F&B related companies at the same time. The company must acknowledge and deliver the approval documents for such conflict of interest. If you fail to inform the Company, term 16.3 will be applied.
8. Obtain or Refresh the Food Hygiene Certificate by accredited center. The Certificate is strictly a working requirement and need to be valid during working for the Company.

1. Duties

Staff Management:

• Hiring, Training, and Scheduling: Recruit, train, and schedule staff, ensuring they meet the restaurant’s standards.
• Performance Management: Evaluate staff performance, provide feedback, and address any issues.
• Team Leadership: Motivate and inspire the team to provide excellent customer service and maintain a positive work environment.
• Conflict Resolution: Address conflicts within the team and handle any staffing logistics.

Customer Service:

• Guest Experience: Ensure a positive dining experience for all guests, addressing complaints and exceeding expectations.
• Customer Interaction: Interact with diners, build rapport, and create a welcoming atmosphere.
• Feedback Management: Actively seek and respond to customer feedback to improve service and operations.

Financial Management:

• Budgeting and Cost Control: Develop and manage budgets, track expenses, and monitor revenues to ensure profitability.
• Inventory Management: Oversee inventory levels, order supplies, and minimize waste.
• Financial Reporting: Prepare financial reports and analyze data to identify areas for improvement.

Operational Management:

• Restaurant Operations: Oversee daily operations, ensuring smooth flow and efficiency.
• Compliance: Ensure compliance with health and safety regulations, food safety standards, and other relevant regulations.
• Quality Control: Maintain high standards of food quality and service.
• Marketing and Promotions: Brainstorm and implement marketing strategies to attract new customers and increase sales.

2. You shall report to the Directors of the Company, or such person as the Company may inform you from time to time.

3. During your employment with the Company, you must:

1. use your best endeavors to promote and protect the interests of the Company and its related corporations;
2. faithfully and diligently perform all duties assigned to you by the Company from time to time in good faith’
3. comply with such policies and guidelines of the Company as established and amended from time to time
4. not at any time make improper us of information you have acquired by virtue of your position, within the Company to gain any advantage for yourself or for any other person, whether directly or indirectly;
5. not at any time allow yourself to be placed in a position where your personal interests might conflict with your duties and obligations in this agreement, whether directly or indirectly;
6. devote yourself exclusively to the business of the Company and shall personally attend thereto at all times during the usual business hours.
7. Practice the compliance of the transparency while working for the Company and other F&B related companies at the same time. The company must acknowledge and deliver the approval documents for such conflict of interest. If you fail to inform the Company, term 16.3 will be applied.
8. Obtain or Refresh the Food Hygiene Certificate by accredited center. The Certificate is strictly a working requirement and need to be valid during working for the Company.

Responsibilities:

• Take photos of vendors cooking/preparing the food and final products, including pre-packaged foods
• Produce high-quality edits in a timely manner
• Direct vendors to guide their movements to produce clear, captivating images
• Execute photographic services from start to finish (ie. Develop a shot list based on requested content needs)
• Coordinate/interact with vendors, attendees, etc., as needed for photos
• Efficiently organize and manage content files
• Work closely with the marketing team
• When requested, work on special projects

Qualifications:

• Proficient in Photoshop
• Extensive experience in food photography, including in low-light/night environments
• Exceptional attention to detail and time management
• Demonstrated ability to organize and manage high volumes of assets
• Strong sense of creative direction and storytelling
• Ability to follow and develop shot lists and style guides
• Well-versed in a variety of visual styles but can identify when to step outside the box to create assets that will enhance and complement our brand
• Can juggle multiple projects and prioritize tasks
• Effective communicator and receptive to feedback
• Up-to-date on current styles and techniques
• Thrives in fast-paced environments

Preferred:

• Knowledge of food and how to capture its best visual appeal
• Experience photographing at festivals or other fast-moving environments alike

1. Duties

Bookkeeping and Financial Record Keeping:

• Maintaining accurate records of all financial transactions, including sales, expenses, and inventory.
• Recording daily sales, catering fees, expenses, inventory management, cash flow, and expenses management.
• Reconciling bank statements and credit card transactions.
• Ensuring proper coding of receipts and disbursements into the general ledger.

Payroll Management:

• Processing payroll for both hourly and salaried employees, including wages, tips, taxes, and benefits.
• Ensuring accurate and timely payment of wages and taxes.

Accounts Payable and Receivable:

• Managing accounts payable, including tracking invoices and ensuring timely payments to suppliers.
• Managing accounts receivable, including invoicing customers and tracking outstanding payments.

Inventory Management:

• Tracking inventory levels and costs to optimize purchasing and minimize waste.
• Performing periodic inventory and stock checks.

Financial Reporting:

• Preparing monthly, quarterly, and annual financial statements, including income statements, balance sheets, and cash flow statements.
• Analyzing financial data to identify trends and areas for improvement.
• Preparing weekly and monthly financial reports.

Tax Compliance:

• Calculating and filing sales tax returns.
• Preparing and filing other relevant tax returns.

Budgeting and Forecasting:

• Assisting in the development and monitoring of budgets.
• Forecasting future financial performance.

Cash Management:

• Managing cash flow to ensure that the restaurant has sufficient funds to meet its obligations.
• Reconciling cash receipts and disbursements to the general ledger.

Other:

• Implementing and maintaining accounting systems and procedures.
• Reconciling accounts.
• Consulting with management on financial matters.
• Analyzing financial data to identify trends and areas for improvement.
• Ensuring compliance with accounting standards and regulations.
• Providing financial advice to restaurant owners.

2. You shall report to the Directors of the Company, or such person as the Company may inform you from time to time.

3. During your employment with the Company, you must:

1. use your best endeavors to promote and protect the interests of the Company and its related corporations;
2. faithfully and diligently perform all duties assigned to you by the Company from time to time in good faith’
3. comply with such policies and guidelines of the Company as established and amended from time to time
4. not at any time make improper us of information you have acquired by virtue of your position, within the Company to gain any advantage for yourself or for any other person, whether directly or indirectly;
5. not at any time allow yourself to be placed in a position where your personal interests might conflict with your duties and obligations in this agreement, whether directly or indirectly;
6. devote yourself exclusively to the business of the Company and shall personally attend thereto at all times during the usual business hours.
7. Practice the compliance of the transparency while working for the Company and other F&B related companies at the same time. The company must acknowledge and deliver the approval documents for such conflict of interest. If you fail to inform the Company, term 16.3 will be applied.
8. Obtain or Refresh the Food Hygiene Certificate by accredited center. The Certificate is strictly a working requirement and need to be valid during working for the Company.

1. Duties

Dishwashing:

• Clearing food scraps from dishes.
• Loading and unloading dishes, pots, pans, and utensils into and out of the dishwasher.
• Washing dishes, glassware, and silverware by hand when necessary.
• Drying and storing clean dishes, glassware, and silverware in designated areas.
• Ensuring all dishes are properly sanitized according to health and safety standards.

Dishwashing Area Maintenance:

• Maintaining a clean and organized dishwashing area, including equipment and storage areas.
• Ensuring that the dishwashing area is stocked with necessary supplies.
• Sweeping and mopping floors as needed.
• Emptying and cleaning trash and recycling receptacles.

Other Kitchen Tasks:

• Assisting with basic food preparation tasks as needed.
• Cleaning kitchen appliances, such as blenders, coffee machines, mixers, and toasters.
• Loading and unloading deliveries.
• Following posted daily dish cleaning duties.

Skills and Qualities:

• Attention to detail to ensure thorough cleaning.
• Ability to work quickly and efficiently in a fast-paced environment.
• Ability to follow instructions and procedures.
• Strong work ethic and ability to maintain a clean and organized workspace.
• Ability to work independently and as part of a team.

2. You shall report to the Directors of the Company, or such person as the Company may inform you from time to time.

3. During your employment with the Company, you must:

1. use your best endeavors to promote and protect the interests of the Company and its related corporations;
2. faithfully and diligently perform all duties assigned to you by the Company from time to time in good faith’
3. comply with such policies and guidelines of the Company as established and amended from time to time
4. not at any time make improper us of information you have acquired by virtue of your position, within the Company to gain any advantage for yourself or for any other person, whether directly or indirectly;
5. not at any time allow yourself to be placed in a position where your personal interests might conflict with your duties and obligations in this agreement, whether directly or indirectly;
6. devote yourself exclusively to the business of the Company and shall personally attend thereto at all times during the usual business hours.
7. Practice the compliance of the transparency while working for the Company and other F&B related companies at the same time. The company must acknowledge and deliver the approval documents for such conflict of interest. If you fail to inform the Company, term 16.3 will be applied.
8. Obtain or Refresh the Food Hygiene Certificate by accredited center. The Certificate is strictly a working requirement and need to be valid during working for the Company.

1. Duties

Leadership and Management:

• Lead and motivate restaurant managers and staff across multiple locations.
• Develop and implement strategic plans to achieve business objectives and growth targets.
• Oversee and coordinate the activities of restaurant managers and teams.
• Ensure consistent execution of company standards and procedures.

Operations and Performance:

• Monitor and analyze key performance indicators (KPIs) to identify areas for improvement.
• Develop and implement plans to improve efficiency and productivity.
• Ensure compliance with all relevant regulations and standards.
• Manage budgets and financial performance of the cluster of restaurants.

Staff Management:

• Recruit, train, and develop restaurant managers and staff.
• Provide ongoing coaching and feedback to improve performance.
• Address and resolve staff issues promptly and effectively.

Guest Experience:

• Ensure a positive and memorable guest experience across all restaurants.
• Address guest complaints and issues promptly and effectively.
• Implement strategies to improve guest satisfaction.

Communication and Collaboration:

• Serve as a liaison between restaurant managers and upper management.
• Communicate effectively with all stakeholders, including staff, guests, and vendors.
• Collaborate with other departments to achieve organizational goals.

2. You shall report to the Directors of the Company, or such person as the Company may inform you from time to time.

3. During your employment with the Company, you must:

1. use your best endeavors to promote and protect the interests of the Company and its related corporations;
2. faithfully and diligently perform all duties assigned to you by the Company from time to time in good faith’
3. comply with such policies and guidelines of the Company as established and amended from time to time
4. not at any time make improper us of information you have acquired by virtue of your position, within the Company to gain any advantage for yourself or for any other person, whether directly or indirectly;
5. not at any time allow yourself to be placed in a position where your personal interests might conflict with your duties and obligations in this agreement, whether directly or indirectly;
6. devote yourself exclusively to the business of the Company and shall personally attend thereto at all times during the usual business hours.
7. Practice the compliance of the transparency while working for the Company and other F&B related companies at the same time. The company must acknowledge and deliver the approval documents for such conflict of interest. If you fail to inform the Company, term 16.3 will be applied.
8. Obtain or Refresh the Food Hygiene Certificate by accredited center. The Certificate is strictly a working requirement and need to be valid during working for the Company.