- Maintaining knowledge and ensuring compliance with departmental policies and standard service procedures.
- Supervising efficient upkeep of tools through proper usage of equipment and devices.
- Analyzing all guest requirements and preparing plans to resolve customer care related issues and satisfy guests.
- Creating menus.
- Overseeing food and beverage inventories.
- Managing cooking staff.
- Monitoring employee morale and conducting annual appraisals.
- Overseeing collection and submissions of payroll related items and leave forms to the Human Resources.
- Ensuring the restaurant and lounge is managed efficiently and profitably.
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