Accountable for the management of the restaurant on a day to day *Basis, ensuring correct standards and results are in place/ achieved Actively manage the company’s standards of exceptional food* Quality and service and see they are continuously being strived for To achieve budgeted sales and costs targets* Responsible to make certain all brands international licensing *Company policies, procedures and standards are implemented Wherever possible Make sure the restaurant operates within all relevant local * Employment legislation *Implement and communicate any changes in the law as they occur Actively manage and implement throughout the restaurant.*Company standards - both food hygiene and health and safety. Taking* And acting on advice given by brand international licensing Department and companies working on behalf of brands. * Ensure staff and management appraisals and ongoing training of all Levels of staff are completed to time using development tools provided By the brand * To take full accountability for coaching and developing junior managers And staff, seeking to constantly improve their knowledge and abilities Using the training manuals and support information provided by *The brand.* Take a role in communicating with the team through effective inclusive Staff briefings Actively promote the restaurant in the local area through marketing* And drive sales and profitability by constantly striving for increased Share of the marketplace * Maintain staff discipline and take necessary action where *Appropriate, follow company procedures and local legislation with *Regards to employment law and disciplinary action job description general manager

Accountable for the management of the restaurant on a day to day *Basis, ensuring correct standards and results are in place/ achieved Actively manage the company’s standards of exceptional food* Quality and service and see they are continuously being strived for To achieve budgeted sales and costs targets* Responsible to make certain all wagamama international licensing *Company policies, procedures and standards are implemented Wherever possible Make sure the restaurant operates within all relevant local * Employment legislation *Implement and communicate any changes in the law as they occur Actively manage and implement throughout the restaurant wagamama*Company standards - both food hygiene and health and safety. Taking* And acting on advice given by wagamama international licensing Department and companies working on behalf of wagamama * Ensure staff and management appraisals and ongoing training of all Levels of staff are completed to time using development tools provided By wagamama * To take full accountability for coaching and developing junior managers And staff, seeking to constantly improve their knowledge and abilities Using the training manuals and support information provided by *Wagamama * Take a role in communicating with the team through effective inclusive Staff briefings Actively promote the restaurant in the local area through marketing* And drive sales and profitability by constantly striving for increased Share of the marketplace * Maintain staff discipline and take necessary action where *Appropriate, follow company procedures and local legislation with *Regards to employment law and disciplinary action job description general manager

 Determine staffing requirements Hire and train new staff Supervise direct reporting staff according to overall company policy Set employee goals and objectives Develop staff to maximize potential Monitor staff performance including performance reviews Delegate work duties to staff  Allocate use of available resources Monitor and assist staff with work progress Evaluate current business processes and systems Plan and implement procedures and systems to maximize operating efficiency Establish and maintain controls Formulate department/unit policies and practices Co-ordinate financial and budget activities for maximum operational efficiency Facilitate the preparation and analysis of reports Review performance data (financial, sales and activity reports) to monitor and Measure productivity, goal progress and activity levels Responsible for the achievement of department/division/unit productivity and Quality goals Organize and manage business meetings

1. Supervise day-to-day shift activities of one or more food and beverage outlet(s). 2. Ensure all staff are properly trained and certified and have the tools and equipment needed to effectively carry out their job function. 3. Assist in the development and implementation of new menus and local food and beverage marketing programs. 4. Achieve budgeted revenues, control expenses and labor costs, and maximize profitability within all areas of the food and beverage outlet(s). 5. Assist in preparation of the annual operating budget. 6. Maintain procedures to: • Ensure the security and proper storage of room service inventory and equipment • Ensure the security of monies, credit and financial transaction, • Replenish supplies, inventory, uniforms etc. in a timely and efficient manner, and • Minimize waste and control costs. 7. Participate in taking inventories. 8. Ensure that all restaurant equipment is in proper operational condition and is cleaned on a regular basis. 9. Ensure that all restaurant facilities are cleaned and properly stocked according to anticipated business volumes.

1. Direct food service workers and other personnel as assigned for the purpose of maximizing the efficiency of the work force and meeting shift requirements. 2. Implement menu plans for the purpose of meeting customers' requirements. 3. Inspect received items of food and supplies for the purpose of verifying quantity, quality and specifications of orders and complying with mandated health requirements. 4. Manage site operations for the purpose of providing safe and efficient food services in compliance with health requirements. 5. Prepare documentation (e.g. daily menu production, quality control, etc.) for the purpose of providing written support and conveying information. 6. Train employees and evaluates job performance for the purpose of supporting them in the completion of their work activities. 7. Clean utensils, equipment, and the storage, food preparation and serving areas for the purpose of maintaining sanitary conditions.