 Assist in the training, supervising, counseling and disciplining outlet staff.  Manage/Supervising the floor during meal periods to ensure that all standards and steps of service are met through all guest’s interactions.  Communicate effectively, both verbally and in writing, to provide clear direction to the staff.  Observe performance and encourage improvement where necessary Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes. Interact positively with guests promoting restaurant daily/weekly promotions. Resolve problems to the satisfaction of involved parties. Answer telephones in a clear voice, coordinate and document reservations. Organize special events in the restaurant such as receptions. Maintain rapport with all departments and attend relevant meetings.

 Hire, train, and supervise restaurant employees Create staff schedule to ensure appropriate staffing Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary Take ownership of budgets and cost control methods to minimize expenses Adhere to and enforce employee compliance with health, safety, and sanitation standards Ensure all employees are working within outlined operating standards Report on financial performance, inventory, and personnel Ensuring that all steps of services as outlines in training materials are being followed on a daily basis. Utilize computer to accurately charge customers, MODs and guest feedbacks, create forecast and revenue reports and write correspondence. Input and retrieve data and change computer procedures

 To assist the F&B Executive in overseeing and ensuring daily smooth operations including banqueting functions and events organized by the Club. Ensure sufficient stocks for daily use at outlets, coordinating with the head chef and oversee all correspondence between the shop and suppliers. To prepare duty roster and roster staff for meal breaks, tally holiday allotments and sends report to Human Resource.  Overseeing if the standards of service are delivered. To assist in the monthly F & B promotions by providing constructive feedback to increase profit. Full supervision and training for on-boarding team members.  To ensure daily cash and credit collections are in order. To ensure neatness and cleanliness of workstation including personal hygiene. To attend to complaints, ensure that all feedback is being addressed. Monthly stock inventory.  Daily sales report  To delegate duties to Outlet Captains. Conducts daily pre-shift briefings. Any other duties may be assigned to you from time to time by the Management.

- Responsible of the smooth daily operation- Maximising outlet's revenue by increasing sales- Responsible of operation equipment's requisition and ensure that they are maintained to a good standard with minimum breakage -Ensure that the service of the team is maintained in high standards and exceed guests expectation -Assist in the control of all cashiering procedures -Ensure all orders are served to the guest without delay-Ensure guest's food and service satisfaction-Ensure all payment and transactions are properly recorded and match with sales report -Participate actively in department's meeting -Ensure a good establishment of hygiene standards in the restaurant and the back of the house -Responsible of monthly outlet's inventory -Develop training programs for the outlet

 Ensure the hall set up Mach the requirement stated in the banquet event form Coordinate with event department in regards of special requests, VIPs Coordinate with kitchen for the buffet set up or food presentation in case of Plated service Assign stations to banquet staff Brief the staff for the event breakdown Ensure that all equipment is returned back to the store in good condition Ensure the smooth operation of the event Ensure that service staff & casual staff are delivering a high-level work Performance & grooming Participate in weekly “Banquetes Event” meeting