LEGEND

The Legend plays a key role in delivering an outstanding guest experience through warm hospitality, efficient service, and high standards of food quality and hygiene. This role involves front-of-house service, back-of-house food preparation, cleanliness, and overall team support. Legend is a brand ambassador who embodies the energy, values, and service standards of the restaurant. Key Responsibilities Guest Experience & Service Delivery Greet guests warmly and present menus with professionalism. Provide menu guidance, suggest items, and introduce specials or promotions. Take orders accurately and upsell based on guest preferences. Input orders into the POS system and ensure guest requests are clearly communicated. Process transactions and hand over buzzers with receipts courteously. Serve food and beverages efficiently, ensuring compliance with brand service time (under 7 minutes). Ensure proper serving temperatures (hot food hot, cold food cold) and guest satisfaction during meals. Offer condiments, napkins, and clear unused items to maintain table cleanliness. Deliver a warm and courteous farewell to every guest. Cleanliness, Hygiene & Health Compliance Maintain cleanliness of dining areas, kitchen stations, and back-of-house spaces. Follow food safety guidelines and sanitation procedures throughout the shift. Use proper PPE and adhere to hygiene protocols. Conduct CAYGO (Clean As You Go) practices consistently. Keep the uniform clean, complete, and in line with brand standards. Ensure kitchen workstations are sanitized, and garbage is disposed of properly. Teamwork & Communication Collaborate with team members to ensure smooth service and positive guest experience. Communicate effectively with colleagues and managers during operations. Attend team briefings and contribute to a supportive, high-energy work environment. Support colleagues during peak hours and assist wherever needed. Food Preparation & Quality Assurance Prepare backup ingredients and items, especially for LTOs or specials. Follow SOPs for food handling, portioning, and preparation to minimize waste. Maintain food safety and hygiene standards during all kitchen tasks. Label and rotate stock using FIFO method to ensure freshness. Venue & Equipment Readiness Ensure the venue is fully prepared before operations begin, including updated product labels and station readiness. Report any equipment issues or malfunctions to the management team. Operate kitchen tools and equipment safely and efficiently. Monitor inventory levels and report shortages or discrepancies. Problem Solving & Customer Feedback Listen to guest concerns or complaints attentively. Attempt to resolve minor issues or escalate to the supervisor when necessary. Take initiative to support the team and improve service during high-pressure situations. In addition to the key responsibilities outlined above, the employee may be required to perform other duties as assigned by management. These tasks will be within reasonable expectations of the role and in alignment with business needs. Show more Show less