- Design restaurant concepts.
- Develop a risk management framework, policy and process.
- Develop and establish financial budget and plans.
- Develop and maintain business continuity strategies, policies and guidelines.
- Develop managers and high potential employees.
- Develop service recovery framework.
- Drive service quality and customer satisfaction.
- Establish and maintain relationships with strategic business partner.
- Establish business continuity processes.
- Establish business strategies for the business function.
- Establish operational plans for the business function.
- Facilitate innovation and lead managers to manage change.
- Help with the innovation process within the organisation.
- Lead managers to develop organisational and governance strategies.
- Manage compliance with food and beverage hygiene policies and procedures.
- Manage revenue and expenditure.
- Oversee cost control and food purchasing activities.
- Plan and develop menus.
- Provide leadership during crisis situations.
- Strategise service operations.
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