• Always be punctual
• Greet customers upon their arrival
• Provide customers with drink menus and address their inquiries about ingredients
• Prepare beverages according to specified recipes
• Serve beverages and prepared food items, such as cookies, pastries, and cakes
• Accept and process payments
• Maintain cleanliness throughout the shop, including staff areas and restrooms
• Conduct inventory checks
• Ensure brewing equipment is functioning properly and report any maintenance requirements
• Adhere to health and safety regulations
• Relay customer feedback to management and suggest new menu items

• Oversee the daily operations of our vibrant dining establishment at Tony Ting Food Concepts Inc.
• Maintain highest standards in food and beverage quality, service, and cleanliness.
• Train and manage staff, schedule shifts and inventory control.
• Address customer needs and feedback ensuring optimized dining experience.
• Ensure compliance with all health and safety regulations within the Food & Beverages industry.

As a Restaurant Manager, you will play a pivotal role in overseeing both front-of-house operations and supervising staff to ensure a seamless and enjoyable dining experience for guests. This position requires a combination of strong leadership, excellent communication skills, and the ability to manage the reception area efficiently.

Supervision and Leadership:

• Provide leadership and training to front-of-house staff, including servers, hosts, and receptionists.
• Conduct regular pre-lunch and pre-dinner briefings to communicate expectations, updates, and address concerns.
• Ensure that all staff are knowledgeable about the menu and service standards
• Oversee daily operations, ensuring that service standards are met.
• Coordinate with kitchen staff to manage order flow and maintain optimal guest satisfaction.
• Handle any issues or emergencies that may arise during shifts.
• Handle guest concerns and complaints with professionalism and a problem-solving mindset.

Quality Control:

• Monitor the overall quality of service and presentation in the front-of-house area.
• Ensure adherence to hygiene and cleanliness standards.
• Address and resolve any issues affecting the guest experience promptly.

Administrative Tasks:

• Assist in administrative duties, such as record-keeping, staff scheduling, and maintaining guest databases.
• Generate reports related to reservations, guest feedback, and other relevant data.
• Collaborate with management to implement new policies and procedures.
• Collaborate with marketing and implement marketing programs
• Manage restaurant and equipment maintenance
• Handle delivery and reservation 3rd party apps

Position Summary: We are looking for an energetic and dedicated Waiter/Bartender to join our team. The ideal candidate will provide exceptional service to our guests in a fast-paced Chinese restaurant setting.

Key Responsibilities:

• Take and process orders efficiently while ensuring customer satisfaction.
• Prepare and serve drinks and beverages in accordance with restaurant standards.
• Maintain cleanliness and organization of the dining and bar areas.
• Collaborate with kitchen staff to ensure timely food delivery.
• Provide knowledgeable recommendations on menu items and beverages.

• Ensure correct and timely reporting
• Monitoring and evaluating employee Performance 
• Create reports for management
• Participating in training, workshops
• Keep track of business revenue
• Protecting all company assets

Primary Function: The Restaurant Supervisor is responsible for the day to day activities & operations of the Outlet he/she is assigned to. Ensuring efficient restaurant operation, as well as reach sales targets & maintain high productivity, quality, and customer-service standards of the dining team. He/she must be able to represent the Brand and the Management in all situations.  

• Prioritizes SERVICE and CUSTOMER satisfaction at all times
• Present during peak times of Operations – ensuring that quality of service, customer experience are above standard. 
• Communicates and moves throughout the restaurant and kitchen areas to visually monitor and take actions to ensure food quality and service standards are met.
• Guides the Dining Team/Staff when handling situations that are beyond their knowledge and capacity
• Ensures that the Staff are knowledgeable and that they understand the Brands, Menu Sequence of Service, Standards, Protocols, Special Promotions, Retail Items, and general store information
• Trains new and current employees on proper customer service practices, sets expectations and serves as the role model for service
• Responsible for ensuring the restaurant, furniture, lighting, music and display are always functional and visually appealing
• Controls operational costs and identifies measures to reduce costs and maximize supplies

• Welcomes customers by determining their product interests and needs
• Educates customer by presenting and explaining menu.
• Maintains safe and healthy work environment by following organizations standards and sanitation regulations.

A Barista is a professional who makes and serves beverages such as coffee, tea and specialty beverages. They are responsible for taking customer orders and payments. They also clean and sanitize their work areas, seating areas and equipment tools.

• Take Orders: Greet customers, take food and drink orders accurately, and relay them to the kitchen or bar.
• Serve Food and Drinks: Deliver orders promptly, ensure presentation is correct, and check if customers need anything else.
• Customer Service: Attend to customer needs, answer questions about the menu, and handle any concerns politely.
• Clean and Reset Tables: Clear tables, wash utensils, and reset for the next guests.
• Maintain Cleanliness: Keep dining and service areas tidy, including floors and counters.
• Assist with Food Prep: Help with simple prep tasks when needed, like garnishing or assembling orders.
• Process Payments: Take payments and provide receipts if required.
• Stock Supplies: Refill condiments, napkins, and other essentials.

·       Supervises the waitstaff to maintain high service standards;

·       Addresses any issues that arise during service, fostering a positive work environment and enhancing team efficiency;

·       Handles client’s concerns with professionalism, striving to resolve issues quickly to maintain customer satisfaction and loyalty.

• Be able to cook hot dishes and pastry items and be able to do plating of various meal items
• Should assist instructions from the head chef as needed.
• Gathering and accurately measuring all meal ingredients
• Washing, peeling, and chopping vegetables and fruits properly. Cutting and seasoning different meats
• Preparing basic dishes such as sandwiches, salads and sauces
• Keeping a track of the inventory supplies
• Ensuring that the food items are stocked properly in refrigerators and freezers
• Maintaining proper hygiene standards and ensuring that the workstation remains clean at all times
• Accepting deliveries of food items and maintaining a stock record of the same
• Disposing spoiled food items and expired products

Supports the kitchen's day-to-day operations, ensuring smooth and efficient preparation of food and cleanliness in the workplace.

• Welcoming customers, informing them about specials or new items, answering questions, and accepting orders and payments.
• Preparing foods, such as sandwiches or baked goods, milk tea, and serving items to customers.
• Packaging food and beverages for sale.
• Selling and milk tea blends and brewing equipment, highlighting the differences between items, and educating customers about brewing methods.
• Cleaning and restocking work and dining areas, emptying trash and sanitizing equipment and utensils.
• Learning about brewing methods, beverage blends, food preparation, and presentation techniques to improve food quality.
• Updating signage and displays to attract customers.
• Taking inventory and replenishing items in display cases, at tables, or behind the counter.
• Working as part of a fun, high-energy team.
• Adhering to all food safety regulations and quality controls.
• Knowledgeable in cash handling, sales reporting and inventory.

• Food Preparation: Prepare and cook a variety of traditional and modern Japanese dishes, ensuring they meet the restaurant's high standards of quality, taste, and presentation.
• Kitchen Management: Oversee kitchen operations during shifts, ensuring efficient food preparation, organization, and adherence to health and safety standards.
• Quality Control: Monitor portion sizes, cooking methods, and food presentation to ensure consistency and quality across all dishes served.
• Health & Safety: Adhere to all food safety regulations, cleanliness, and health guidelines. Ensure that kitchen tools and equipment are sanitized and well-maintained.
• Training & Development: Stay updated on the latest trends in Japanese cuisine and culinary techniques. Participate in continuous learning to improve skills and knowledge.

• Act as the first point of contact for clients and candidates.
• Provide outstanding customer service and support.
• Communicate effectively to solve issues and answer inquiries.
• Assist in recruitment processes and improve client relations.
• Promote the company's services and maintain client satisfaction.