Currently Responsible for agreeing and managing budgets, planning menus, ensuring compliance with licensing, hygiene and health and safety legislation/guidelines, promoting and marketing the business, overseeing food & beverage stock levels, ordering supplies, recruiting, training and supervising staff, producing staff rotas.Other than these, handling customer enquiries and complaints, taking reservations, greeting and advising customers, problem solving. Also, preparing and presenting staffing/sales reports, keeping statistical and financial records, assessing and improving profitability, setting targets, handling administration and paperwork, liaising with customers, employees, suppliers, licensing authorities and sales representatives, making improvements to the running of the business and developing the restaurant.