· Manage and oversee the restaurant operations on a daily basis.
· Implement the unique sequence of service for the Restaurant.
· Ensure team members provide a superior service and create memorable experiences for guests responding to requests, enquiries and complaints.
· Liaise with the Kitchen Team on a daily basis to ensure the food program is being delivered as per expectation.
· Analyse and control expenditures; including labour and beverage costs to conform to budgetary requirements.
· Provide effective leadership to the team to ensure targets are met and exceeded.
· Maintain knowledge of menu products, wine lists, services, policies and procedures.
· Work closely with all other departments to maximise experience and profitability within the food and beverage offering at the restaurant.
