- Ensure that the restaurant operates in compliance with the Operating Level Program Standards, local authorities and MOE’s regulation. Enforce the in-house housekeeping and cleaning schedule.
- Maintain quality of food and ice cream by checking on preparation procedures and taking actions if necessary.
- Maintain high standards in customer service through close supervision of staff and implementation of in-house training and development programs.
- Maintain a safe level of restaurant’s inventory for business operation. Ensure strict receiving, checking and storage procedures for inventory.
- Ensure accuracy for all sales taking, including cash bank-in, credit card payment, etc.
- Enforce discipline and ensure proper conduct of all staff. Create a high level of morale amongst the staff in the restaurant.
- Plan duty roster for the restaurant service staff, keeping within labor budget.
- Maintain in good condition for all equipment and fitting in the restaurant through enforcement of maintenance programs. Liaise with assigned contractors on maintenance and servicing of equipment.
- Enforce internal cost control systems and procedures as set out by the Restaurant Manager.
- Recruit and select service staff. Develop, coach and train supervisors and staffs to meet performance standards.
- Assist Restaurant Manager in restaurant administrative duties and any other duties assigned by the Restaurant Manager.
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