Main Responsibilities
- Responsible for the business performance of their restaurant, as well as maintaining high standards of food, service, and health and safety.
- Take responsibility for the business performance of the restaurant
- Analyse and planning restaurant sales levels and profitability
- Prepare reports at the end of the shift/week, including staff control, food & cash control and sales
- Create and execute plans for department sales, profit and staff development
- Accountable for labour and F & B costing matters including inventory control and conducting bi-monthly stock
- Plan and coordinate menus
- Manage filing system and read company emails
- Handle disciplinary issues, conducting Annual review and confirmation of staff
- Provide effective leadership to the food and beverage Teams to ensure targets are met
- Constantly review, evaluate operations/procedures and suggest improvements to the management
- Coordinate the entire operation of the restaurant during scheduled shifts
- Respond to customer complaints. Ensure positive customer service in all areas, taking any and all appropriate actions to turn dissatisfied customer into return customer
- Ensure all employees adhere to the company's uniform standards
- Meet and greet customers and organise table reservations
- Advise customers on menu and beverage choice
- Conduct orientation and training and coach new trainees
- Plan staff duty roster and cleaning duties
- Handle cashiering duties, daily sales collection, cashiers float and petty cash claims and control
- Maintain high standards of quality control, hygiene, and health and safety
- Ensure the strict compliance by all service and kitchen staff to company’s standard operating procedures
- Perform banking duties
- Any other appropriate duties and responsibilities as assigned
