- Manage overall team of staffs and plan according to work schedule.
- Handling all staffing responsibilities, including hiring, training and scheduling.
- To Purchase all food and supplies and overseeing use of food and beverages within required dates and to minimize the waste.
- Supervising staffing in terms of food preparation, customer service, cleaning, and daily restaurant operations.
- Promoting cooperative effort, a team spirit, and good morale among employees.
- Delivering excellent customer service including personally greeting and seating arrangements to guests.
- Resolving complaints from customers and to rectify the root cause.
- Performing daily inspections and periodic audits to check safety of equipment and to ensure that food is cooked properly, addressing problems involving the cost, quality, and maintenance of restaurant.
- Participating in training about standardized policies and conferring weekly with management about restaurant operations.
- Administering payroll and maintaining records of sales and cash receipts including related areas of accounting, budgeting, credit policies, and banking methods
- Providing periodical reports of operations to management.
- To be flexible in shifts and rotational weekoffs.
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