To be the person responsible for your own business unit.
To oversee operations, ensuring that guest satisfaction is monitored and where appropriate, rectified throughout their experience
To enforce and monitor that all operational standards, as per policies, SOP and quality measures are in place at all times
To constantly identify areas for improvement in service and food and beverage quality by reviewing various service quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly
To ensure that the outlet reaches its sales target
To maximize profitability of the bar by increasing turnover (revenues and covers). A keen eye for numbers
To liaise with the Kitchen to ensure a consistently good standard of food quality, efficient profitability and creative presentation
