Training, supervising and appraising staff.Dealing with customer queries and complaints.Overseeing pricing and stock control.Maximising profitability and setting/meeting sales targets, including motivating staff to do so.Ensuring compliance with health and safety legislation.

Coordinate daily Front of the House and Back of the House restaurant operations.Deliver superior service and maximize customer satisfaction.Respond efficiently and accurately to customer complaints.Organize and supervise shifts.Appraise staff performance and provide feedback to improve productivity.Estimate future needs for goods, kitchen utensils and cleaning products.Ensure compliance with sanitation and safety regulations.Control operational costs and identify measures to cut waste.Create detailed reports on monthly and annual revenues and expenses.Train new and current employees on proper customer service practices.Implement policies and protocols that will maintain future restaurant operations.Monitor actions of staff and customers to ensure that Heath and Safety standards and liquor regulations are followed.Estimate beverage consumption, place orders with suppliers and schedule delivery of beverages as well as cleaning products.Resolve customer complaints concerning food and beverage quality or service.Use computer software to monitor inventory.Arrange and overview equipment maintenance and repair.Total and balance receipts against sales, deposit receipts, and lock facility at the end of the day.Maintain excellent relationships with customers, staff and suppliers.Make decisions and solve problems concerning menus and staff.Guide, direct and train staff.Coordinate the work and activities of staff.

Ensure thorough effective supervision of all food and beverage service.Flexible and extend job duties to carry out any other reasonable duties and responsibilities as assigned by the Restaurant Manager if required, meeting service demands and guest services needs.Assist in the building of an efficient team of employees by taking an active involvement in their welfare, safety, training and development.Be in charge of front of house staff; waiters, waitresses and commis.Assign customer seating and direct them to their tables.Ensure customer expectations are met by checking their satisfaction and take action to correct any problems.Explain how various menu items are prepared, describing cooking methods and ingredients used.Stock up service areas with supplies for each shift ( "Mise en place").