- Manage and overses the entire restaurant operation and adminitrative matters
- Deliver superior guest services and ensuring guest satisfction
- Plan and develop the overall restaurant marketing strategy
- Respond efficiently to customer questions and complaints
- Lead F&B team by attracting, recruiting, traiing and appraising talented personnel
- Organize and supervise shifts
- Manage attendance and payroll
- Estimate consumption, forecast requirements and maintain inventory
- Manage restaurant supplies, control costs and minimize waste
- Nurture a positive working environment
- Event planning & management
- Achieve monthly sales target
- Working with Chef on new quaterly menu & costing
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