-take responsibility for the business performance of the restaurant-analyse and plan restaurant sales levels and profitability-organise marketing activities, such as promotional events and discount schemes-prepare reports at the end of the shift/week, including staff control, food control and sales-create and execute plans for department sales, profit and staff development-set budgets or agree them with senior management-plan and coordinate menus-coordinate the operation of the restaurant during scheduled shifts-recruit, train, manage and motivate staff-respond to customer queries and complaints-meet and greet customers, organise table reservations and offer advice about menu and wine choices-maintain high standards of quality control, hygiene, and health and safety-check stock levels, order supplies and prepare cash drawers and petty cash

-providing exceptional hospitality service to guests with acute attention to detail.-maintain the hygiene and safety of the bar, equipment and work areas.-cash handling and all opening and closing checks.-beverages, cocktails as well as barista for daytime coffee service

-Establishing rental rate by surveying local rental rates, calculating overhead costs, depreciation, taxes, and profit goals.-Attract tenants by advertising vacancies; obtaining referrals from current tenants; explaining advantages of location and services; showing units.-Accomplishing financial objectives by collecting rents; paying bills; forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective action.-Preparing reports by collecting, analyzing, and summarizing data and trends

-sales development.-staff and financial management.-daily operational management.-promoting and marketing the business, sometimes to new or niche markets.-managing budgets and maintaining statistical/financial records.-selling travel products and tour packages.-sourcing products and destinations to meet consumer demands for bespoke travel and sustainable tourism.-taking part in familiarisation visits to new destinations to gather information on issues and amenities of interest to consumers.-liaising with travel partners, including airlines and hotels, to manage bookings and schedules, often one year in advance.-dealing with customer enquiries and aiming to meet their expectations.-overseeing the smooth, efficient running of the business.

-responsible for the bar service and beverage sales in and outside the respective bar.-responsible for the bar stock of beverages.-registering and control all beverage sales on the passengers' accounts.-responsible for reporting and following up on maintenance and repairs and for the cleanliness of the bar.-ensuring Crew Bartenders working within company rules and opening hours.

-Substantial experience in supervising work of all waiters and maintain quality of working in restaurant-Sound knowledge of all food and wine available in restaurant-Profound knowledge of various Microsoft Office programs-Ability to maintain optimal standard of service at all times-Ability to assist restaurant manager in everyday working of restaurant-Familiarity of various health and safety regulations