- Implementing strategies and procedures for reducing procurements.- Estimate and establish budgets for purchases.

-Responsible for ensuring that all financial (invoices, reporting) andpersonnel/payroll related administrative duties are completed accurately, on timeand in accordance with company policies and procedures. -Responsible for ensuring consistent high quality of food preparation and service. -Maintain professional restaurant image, including restaurant cleanliness, properuniforms, and appearance standards.-Control operational costs and identify measures to cut waste.-Create detailed reports on weekly, 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.-Coordinate daily Front of the House and Back of the House restaurant operations.- Ensure positive guest service in all areas. Respond to complaints, taking any and allappropriate actions to turn dissatisfied guests into return guests. -Coordinating daily restaurant management operations.-Delivering superior food and beverage service and maximizing customer satisfaction.-Ensure that proper security procedures are in place to protect employees,guests and company assets. -Keep track of certificates and license expiry for the outlet and coordinate with the legal department regarding renewals and inspections.-Monitor guest satisfaction on all levels, including social media platforms-Ensures that private events, catering, and banquets are successfully executed-Oversee marketing and advertising activities to ensure consistency with product line strategy

-To assist in the inventory management and ongoing maintenance of Business operating equipment and other assets.-Compiling Payments on a weekly and Monthly basis.-Liaise with clients regarding any queries related to client accounts.-Assist with financial statement preparation, monthly balance sheet reconciliation accounts payable processing, daily revenue and cash reconciliations and other related finance projects.-Oversee all aspects of accounts payables.To actively participate in weekly yield and revenue management meetings, overseeing the appropriate pricing structures to maximize yield and overall profits of the Business.-Forecasting, planning, sourcing, and ordering food supplies for the kitchen, as well as beverages to stock the bar and fridges.-Ensure accuracy and timeliness of accounting functions, including maintenance of the general ledger,accounts payable-Building positive relationships with food and beverage suppliers.- Liaising with government agencies.-Controlling all three elements of costs- food cost, labor cost, and overheads.-Processing Creditors' Invoices in the accounting system.-Responsible to keep the Petty Cash updated and balanced.-General Administration

-Hire, train, oversee, and sometimes fire employees-Order food and beverages, equipment, and supplies-Oversee food preparation, portion sizes, and the overall presentation of food-Inspect supplies, equipment, and work areas-Ensure that employees comply with health and food safety standards-Address complaints regarding food quality or service-Schedule staff hours and assign duties-Manage budgets and payroll record-Order restaurant supplies, maintain a reasonable inventory, and monitor finances to determine compliance with assigned budgets-Review restaurant ratings, employee conduct, and guest feedback to determine areas where things can improve, and come up with innovative solutions to problems

-Coordinating daily front- and back-of-house restaurant operations.-Controlling operational costs and identifying ways to cut waste.-Interviewing/recruiting new employees.-Ensuring all end-of-day cash-ups are correctly completed.-Maintaining safety and food quality standards.

- Opening and closing of the restaurant. -Hiring, training, and disciplining of restaurant staff.-Oversee organisation, efficiency and policies pertaining to service on the floor.-Supervises staff in terms of guest service, cleaning, and repairs to restaurant and grounds.-Enhance and strengthen guest relationships, established and new.-Promotes cooperative effort, a team spirit, and good morale among employees.-Deliver excellent guest service including personally greeting and seating guests.