Manager
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;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.