Restaurant Crew

1. Service Crew (Front of House / Counter)

• Customer Service: Greet guests warmly, answer menu questions, and offer recommendations.
• Order & Payment Handling: Take orders (via POS system or table service), process cash, credit cards, or e-wallets, and issue bills or receipts.
• Table & Dining Maintenance: Set tables, clear and sanitize tables quickly after guests leave, and keep the dining room tidy.
• Handling Inquiries: Address guest concerns or complaints calmly and escalate complex issues to the supervisor or manager.

2. Kitchen Crew (Back of House)

• Food Preparation: Prepare, cook, and assemble food items strictly according to brand recipes, portion controls, and quality standards.
• Sanitation & Hygiene: Keep workstations, cooking equipment, and utensils clean, sanitized, and safe before, during, and after shifts.
• Inventory & Stocking: Restock ingredients, check expiration dates, label stored items, and assist with stock counts.

3. General / Operational Duties (Both Roles)

• Safety & Compliance: Follow local health, food safety, and fire-safety guidelines, and wear required attire or personal protective equipment (PPE).
• Teamwork: Support teammates during peak rush hours, complete opening/closing checklists, and report equipment damage or safety hazards to management