Restaurant Level Operations, Customer Service and Food Safety •Be responsible for overall store operations •Oversees staffing of kitchen, counter and dining area •Interact with internal and external custoemrs to build positive relationship •Maintain excellent level of QSC at any given period of time •Maintain health, safety procedures and sanitation levels at any given period of time •Monitor procedures of food preparations and presentations •Increase customer visits by consistently providing excellent QSC •Problem handling and coping with unexpected daily tasks •Investigate and resolve complaints regarding food quality, service and cleanliness •Work long hours that usually include evenings, holidays and weekdays Restaurant Sales Achievement •Achieve sales target •Prepare in-store action plan for achieving sales target •Effectively implement plans on ways how to improve sales performance •Conduct local store marketing to achieve sales target. People •Lead, manage, develop and motivate restaurant team members to achieve sales •Motivate staffs by recognizing good performance within the team •Retain people and minimize turnover by addressing immediate concerns •Effectively communicate and disseminate information to restaurant team member •Train, coach and monitor team member to achieve good performance •Supervise workers and plans staffs schedules and special holiday requests •Direct staffs training programs, resolve problem •Evaluate employees’ performance, keep good performers and improve challenge staffs •Conduct performance of all managers. Store Controllable/Finance Management •Prepare daily/weekly and monthly reports •Check and monitor the standard procedures in the store especially in the kitchen area •Conduct spot checking on wastage logging and spoilage •Spot checking of cashier standards •Count and manage stocks properly •Monitor working hours of staffs and keep track of overtime hours •Double check security procedures both front and back of the house.

1. Work with GM to reach KPI 2. Work with GM on strategy, forward planning and its implementation 3. Work with Operations and Chefs to ensure the roster are workable 4. Interview new staff for considered employment by WDL 5. Work with GM and departments in developing and marketing the business in collaboration with all service supports 6. Responsible for daily running of operations 7. Conduct all upgrading of policy on customer service and quality of service 8. Host weekly meeting with all department present 9. Update menu and promotions items with Chefs 10. Create regular events to promote and enhance the business 11. Arrange all maintenance and repairs in a timely manner 12. Solve customer complain or issues 13. Create and implement training programs for Operation staff 14. Continuously review cost control management of all budget 15. Be a good communicator at levels of business, internal and external with a focus on customer relationship and service 16. Realize and present to GM, on a weekly basis, an analysis of weekly and aggregated result with needed action plans to reach company targets 17. Make sure all standard operation procedure are up to date and being met 18. Oversee occupational health and safety 19. Increase the profitability while keeping high standard and quality 20. Insures a good follow-up by assistant manager of procedures on a daily basis 21. Improve and update standard sanitation procedures 22. Drive support service team to operations efficiency 23. Acts as company public relation representative 24. Gives and takes actions for improvement 25. Achieve the economic and qualitative objects as defined by budget and company strategy

We are looking for a group of fun-loving personnel to work in our new restaurant as waiter and waitress. The successful candidate will be needed to be fit and healthy, as they work are on their feet all days. Waitress and Waiter should also have a clean and tidy appearance

Duties • Ensure the high-quality standard of service providing to customer in restaurant • Identify, research and resolve client issues • Ensure that restaurant operate efficiently and profitably • Responsible and maintaining high standards of food and service. • Manage and train staff to make sure that all staff performs their tasks well • Organize local marketing and other promotion

-Get order by telephone from customer -Input order data to system -Report order from customer to Restaurant Manager & Rider -Other task assigned by manager

• ធ្វើការផលិតអាហារទៅតាមស្តង់ដារ មូលដ្ឋាន និង ទទួលបានការបណ្តុះបណ្តាលលើជំនាញបច្ចេកទេស ផ្សេងៗដូចជាការរៀបចំគ្រឿងផ្សំ (Mis-en-Place) ការរៀនពីរបៀបចិតបន្លែ។ល។ • ប្រកាន់ខ្ជាប់ទៅតាមស្តង់ដារអនាម័យ សុវត្ថិភាពស្របតាមស្តង់ដារកំណត់ • ធានាថាសំភារៈ ឧបករណ៍ប្រើប្រាស់ក្នុងផ្ទះបាយមានអនាម័យ ដោយត្រូវធ្វើការជួយសំអាតជារៀងរាល់ថ្ងៃ និងធ្វើការរៀបចំទុកដាក់អោយបានត្រឹមត្រូវ • ចូលរួមជួយសំអាត និងថែរក្សាអនាម័យនៅក្នុងបរិវេណកាងារ បន្ទប់ត្រជាក់ បន្ទប់កក ទូរទឹកកក និង ទូរបង្កក • ធ្វើការរៀបចំស្តុកអោយបានត្រឹមត្រូវតាមការណែនាំរបស់ប្រធាន • គោរពទៅតាមគោលនយោបាយ នីតិវិធីផ្សេងៗទាំងនៅក្នុងផ្នែកផ្ទះបាយកណ្តាល និងក្នុងក្រុមហ៊ុន • ទំនួលខុសត្រូវផ្សេងៗទៀតដែលបានរៀបចំដោយប្រធានគ្រប់គ្រងផ្ទាល់។

Manage staffs attendance. Sales management, staff training, menu development, attraction, promotion. planning and management operations in general. Handle for directing and managing the daily operations of a restaurant. Handle and respond to customer queries and complaints. Greet customers, organize table reservations and offer advice about menu. Maintain high standards of quality control, hygiene, and health and safety. Prepare reports, including staff control, food control and sales. Working with food and drink suppliers. Train and coach staff on customer services and daily briefings. Recruit, train, manage and motivate staff. Monitor and review operations and staff to identify any problems, concerns, and opportunities for improvement. Manage stock control and budgets. Monitor and maintain the POS System. Other tasks assigned by CEO/Vice CEO.

Responsibilities: Runners are restaurant workers who assist waitstaff and bartenders with bringing food from the kitchen or drinks from the bar to guests' table. Duties: • Deliver food orders from the kitchen and drinks from the bar to guests’ tables rapidly and accurately • Act as the contact point between Front of the House and Back of the House staff • Communicate food orders to chefs/drinks orders to bartenders, paying attention to priorities and special requests (e.g. food allergies, drinks preferences etc.) • Assist the wait staff with table setting by fetching and placing appropriate tableware, eating utensils and napkins • Ensure food/drinks is served in accordance with safety standards (e.g. proper temperature) • Check in with guests and take additional orders or refill water, as needed • Remove dirty dishes, glasses and utensils • Answer guests’ questions about ingredients and menu items • Inform restaurant staff about guests’ feedback or requests (e.g. when they ask for the check) Other: • Work in different station when needed • Work at the Eden Garden or other Hops branch when needed • Take order when needed • Arrange the food pass area and make sure all the stuffs needed for the operation are well organized (e.g. sharing cutleries, trays etc.) • Wipe the cutleries, glasses and plates and refill the side stations and bars • Clearing and setting up the tables

- Commiss III requires preparing food for Buffet, Breakfast, Lunch, Dinner and set menu. Prepare foods decoration base on Kitchen department policy and procedure. Controlling the inventory and check it every month. Other jobs assign by Head Chef.

-Assists the Marketing Communications department with the day-to-day administration -Assist for providing basic marketing communications support such as media tracking, photography and filming requests

Evening shift from 4pm to 1am Salary 200$ during the 3 month probation time, 250$ after probation time. Set up the restaurant for the service . Take orders and serve the guests.

Sous Chef will prepare and cook food, and know all styles of cooking done in that kitchen including such skills as western cooking. The Sous Chef is also responsible for overseeing the kitchen staff, which may involve scheduling or dealing with personnel conflict. The Sous Chef of a kitchen will also make sure that the food a restaurant or commercial kitchen is using is of top quality, and the staffs are being mindful of the cost standards that come with the food. Sous Chef will help with menu planning, inventory, and managing of supplies.

- Greet and escort customers to their tables - Inform customers about the day’s specials - Up-sell additional products when appropriate - Take accurate food and drinks orders, using a POS ordering software (Training offer),order slips or by memorization - Communicate order details to the Kitchen Staff - Serve food and drink orders