Rockin’ the wok and steaming the good stuff since 2009, misschu is the original Asian street-food ‘tuckshop’. The first brand to offer health-conscious hawker food inspired by the fresh tastes of Vietnam and the fast pace of our urban lifestyles.

Grandma’s traditional recipes take a modern spin at misschu. The menu is unique, the food is nourishing and delicious, the atmosphere is lively, the prices are accessible and the service is fast! misschu is big on fun, freshness, flavour, design and customer experience.

As a local happy place to catch up with family and friends, a quality home delivery service for a night in or as an office caterer with a healthy twist, misschu is ready to please for any occasion!

Restaurant managers are responsible for overseeing the efficient running and profitability of the restaurant and for managing their employees.

MAIN DUTIES

• To liaise with guests
• Maintain a high level of service to all customers at all times
• Meet, greet, seat and farewell customers at the restaurant
• Take orders, serve food and beverages and clear tables
• Ensure bar is ready for service (adequate supplies of glassware, drinks, bottles, fruit and
• garnishes, etc)
• Ensure beverages are served to a consistent quality standard
• Ensure that the restaurant remains in an impeccable state
• Ensure all tasks for setting up, serving and closing are all done correctly
• Supervise the accurate taking, setting up and confirmation of bookings
• Ensure the safety of staff and patrons during service and after leaving
• Ensure Responsible Service of Alcohol policies are implemented and maintained
• Maintain hygienic food handling practices and cleanliness of all waiting, bar and function staff
• Balance the register at the end of the shift ensuring a high level of accuracy and honesty
• Communicate any stock shortages to the Owner in a timely manner
• Maintain bar/restaurant inventory according to stock levels and advise on re-ordering needed
• Support the Head Chef in maintaining a harmonious environment between kitchen and floor
• Communicate with the Owner regarding any problems or changes needed with service
• Handle complaints according to guidelines and so that it leaves customers satisfied and
• impressed
• Interview and select floor and bar staff
• Induct and orientate floor and bar staff
• Conduct performance reviews of all floor/bar and function staff at least 4 times yearly
• Maintain wage costs within company guidelines and customer spending above agreed
• averages
• Promote the restaurant and functions to potential clients
• Maintain equipment in good working order organizing repairs or improvements needed for
• greater efficiency
• Assist in the development and review of systems and procedures
• To ensure effective communication by attending meetings as required and holding staff meetings
• on a regular basis to impart information
• To hold regular On-the-Job training sessions to ensure that staff can perform their duties correctly
• To maintain a high degree of interest in self-development, displaying this by making suggestions
• for realistic improvements.
• Report regularly on the above activities to the Owner