Managing a high volume restaurant & improving all controllable costs thereby maximising financial performance. Also responsible for effectively developing, managing and leading the restaurant team to provide excellent service.   Duties:  Ensuring the highest standards of food and beverage service • Keeping control of food and labour costs • Ensuring Health & Safety and also hygiene procedures & standards are maintained • Having an in-depth knowledge of all menus • Responsible for recruiting, training & developing restaurant staff • Dealing with and resolving customer complaints • Maximising all business opportunities to drive sales • Communicating with the kitchen staff to ensure efficient food service • Advising customers on wine selection • Liaising with the Head Chef to discuss and develop the menu • Overseeing client bookings & reservations • Organising the daily and weekly rotas for the Restaurant’s staff • Purchasing stock, supplies and negotiating best prices with trade suppliers • Ability to create a great atmosphere & be a inspirational host • Monitoring sales and then writing informative reports for the restaurant owners. • Inventory and payroll.

Working closely with employees to ensure excellent customer service and training employees in order to maintain quality standards. Monitoring all the FHO operations and then reporting informations to the GM. Daily administrative function including orders, deliveries and scheduling employees. Inventory, payroll, payments and Bank activity. Performed opening and closing operations.

Scheduling and directing employees. Working closely with employees to ensure excellent customer service and training employees in order to maintain quality standards. Daily administrative functions including orders and deliveries. Setting up and servicing banquets / meetings.

Scheduling and directing employees. Working closely with employees to ensure excellent customer service and training employees in order to maintain quality standards. Daily administrative functions including orders and deliveries. Setting up and servicing banquets / meetings.

Managed all restaurant employeesPerformed all opening and closing operationsProduced daily special menus and performed other administrative functionsManaged inventory, orders, deliveries, etc.