•Reviewing and analysing sales, inventory, and other performance data to
measure productivity and goal achievement and to determine areas needing cost reduction and program improvement
•Creating and improving standard operating procedures for service and product preparation
•Ensuring compliance with licensing laws pertaining to the service of food and beverage, public / employee safety and food safety
•Supervise the effective control of food & beverages, labour cost and budget to
ensure effective operational
•Managing manpower schedules, staff development and comply with service standards and SOP
• Working closely with the Marketing department on sales and promotions
• Work closely with R&D chefs for new product development
• Conduct investigation and perform trouble shooting to resolve quality issues
•Suggest and recommend improvements to the running of the restaurant
