Title: Senior Crew - Dumaguete
Position Summary
The Senior Crew (SC) is responsible for assisting the Restaurant Management Team (RMT) in ensuring stock levels are maintained and stored in accordance to food safety and inventory standards during his/her shift. The SC also acts as production controller who regulates the flow of food production according to the transition time of each product, as the shift requires. The Senior Crew also acts as fund custodian for the shift and ensures funds accuracy and compliance with cash control standards. The SC coordinates with the Team Leader (TL) for the delivery of expected outcomes/results by the 3P provider.
Primary Responsibilities
- Accomplishes the Station Checklist pertaining to Shelf Life and Product Traceability
- Checks endorsements and scheduled restaurant activities to prepare required stocks and supplies (JKP, BOS, New Product launch, etc.)
- Checks quality and accuracy of items prior to receiving of the delivered goods; rejects items if not meeting quality and quantity and reports to the Manager on Duty (MOD)
- Communicates suggestions to the RMT to improve stock management and inventory process
- Coordinates with other stores relating to borrowing stocks
- Ensures that restaurant stocks are in order and good condition by inspecting the stockroom, storage areas and shelves
- Facilitates the storage of delivered goods in its proper area/location in the stockroom; labels boxes with delivery dates for monitoring
- Implements Food Safety, Cleanliness and Conditions (FSC) standards in stocks management
- Maintains cleanliness of the stockroom and cold storages
- Observes proper storage and stacking guidelines; practices compliance to FIFO/FEFO and Receiving, Handling and Storage (RHS) standards
- Organizes food items to ensure that these are kept away from cleaning supplies and chemicals
- Prepares items for pull-out by checking its packaging and labels
- Checks the proper implementation of Food Safety, Cleanliness and Conditions (FSC) and Gold Standard Consistency (GSC) standards
- Communicates suggestions to the RMT to improve production control
- Monitors availability and holding time of products; records wastages
- Monitors production according to transitioning time of each product
- Prepares the food warmers prior to start of production; regulates flow of production through coordination with the Team Leader (TL)
- Conducts ending inventory of stations and identifies stocks for replenishment
- Conducts mid-month and monthly inventories with the MOD or ARM 1
- Counts and records ending inventory of items for daily inventory control
- Issues stocks to the different stations
- Prepares stock/ inventory reports as needed
- Assists in bank pick-up
- Checks vault for any signs of tampering
- Endorses Drawer Change Fund (DCF) to the TL and ensures loose change is available
- Manages the master change fund (MCF), drawer change fund (DCF) and petty cash fund (PCF) for the shift
- Prepares Petty Cash Fund (PCF) request for cash and liquidation
- Receives and releases cash from/to TL in relation to Cashier break
- Receives sales pack from TL during sales cut-off
- Sorts change fund
Education
Experience
- At least 2 years experience as SC or 3 years experience as service/production crew
Licenses/Certifications/Trainings
Working Conditions
Position assists in fund custodianship, stocks management, inventory and production control during the shift
Internal Stakeholders
- Restaurant Management Team, Team Leader
External Stakeholders
- Customers