• Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc
• Proactively communicate to employees on KPIs on sales, service and food quality
• Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts
• Communicate with Head Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times
• Maintain safety requirements at the restaurant
• Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines
• Manage stock levels of bar inventories, disposables packaging, cutleries, sauces
• Handle customers’ compliments and complaints promptly
• Deliver and present manpower and sales reports
• Suggest and recommend improvements to the running of the restaurant
• Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible
• Responsible for induction training and on the job training of new employees and also newly promoted staff
