• Taking responsibility for the business performance of the restaurant.• Analysing and planning restaurant sales levels and profitability.• Preparing reports at the end of the shift/week, including staff control, food control and sales.• Setting budgets and/or agreeing them with senior management.• Planning and coordinating menus.

• Schedule staff work hours and activities. • Evaluate health and safety practices against standards. • Organize, plan, and prioritize. • Make decisions and solve problems concerning menus and staff. • Judge the quality of food, preparation, and job applicants. • Process and analyze information when scheduling and budgeting.. • Record information about inventory and health practices. • Handle food, utensils, and bookkeeping materials. • Monitor food preparation and cleaning methods. • Implement ideas or products. • Get information from customers, employees, and inventory records. • Inspect equipment and food deliveries. • Monitor and oversee purchases, menus, staff, and payroll. • Guide, direct, and train staff. • Coordinate the work and activities of staff. • Perform administrative activities such as scheduling, budgeting, and payroll.

•Sales and “bottom-line” profits of the store•Develop and implement employee performance evaluations and improvement plans.•Effectively manage employee turnover. Provide a positive working environment and handle employee issues appropriately and in a timely manner•Resolve customer problems or complaints by determining optimal solutions.•Ensure interior and exterior of store is maintained to company standards.•Encourage store employees to take ownership for their performance and career development plans; follow up on a regular basis.•Provide exceptional customer service and ensure the employees also provide the same level of service•Communicate, execute, and manage marketing and merchandising programs.•Manage speed of service results, controls inventory that is used for service orders, and is responsible for the overall organization and appearance of the service center.•Responsible for preparation of work schedules.

•Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.•Work with other management personnel to plan marketing, advertising, and any special restaurant functions. •Investigate and resolve complaints concerning food quality and service.•Perform other duties as assigned by management.

•Ensure That Staff Maintain High Standards.•Report Any Staff Weakness Or Misconduct at work.•Recommend Disciplinary Actions against Staff who don’t follow Operation standards and procedures.•Handle Guest Complaints and necessary action.•Conduct necessary training to develop staff.•Attend staff meetings.•Ensure good guest relation through efficient courteous service.•Service Attitude.•Guest Courtesy.•Grooming and appearance

1. Supervise a section in a restaurant.2. Plan and make side job for his/ her waiter. 3. Take order from customer in a restaurant 4. Make sure proper service standard is being carried out by subordinate.5. Make sure that customer in her/ his section satisfied with service.6. Responsible for sales volume from his / her customer.

•Delivering the very highest standards of customer service.•Responding to customer enquiries and building up an impressive level of product knowledge.

•Setting tables and greeting diners to fine details such as steps of service, menu specifics and beverage/bar options. Demonstrate restaurant set-up requirements, side work and end-of-shift cleaning responsibilities.•Demonstrate how to operate equipment, such as the coffee maker. Explain seating arrangements and table numbers and walk them through the restaurant so they are familiar with the entire facility.