1. Sales and revenue management.2. Excellent communication skills and willingness to work as part of a team.3. Ensures compliance with all food &beverage policies, standards and procedures by training, supervising, follow-up and hands on management.4. Monitors alcohol beverage service incompliance with local laws.5. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.6. Knowledge and understanding of financial knowledge, controls, inventory, costs, expenses, and all cash handling procedures and policies.7. Keep well controlled on stock level of products and consumables Place orders as necessary.

1. Maximise profitability through increased sales and controlled margins, whilst maintaining Company standards.2. Forecast labour within budget and monitor and a daily/weekly basis, reacting as and when necessary. 3. Motivate both management and staff teams, and to establish channels of communication for all Company and unit information.4. Delivering excellent customer service and handling all guests’ complaints, requests and enquiries on food, beverage & service.5. Maintain company standards of food quality, hygiene, and health and safety.6. Coaching and developing staff members and ensuring that they receive the required training.7. Use of the EPOS system at all stages of service and STOCKLINK for stock controlling.

1. Manage all the ‘front of house’ areas, including the restaurant and bar, communicate with team by daily briefing sessions and ensure the customer care and service are delivered to a high standard.2. Inspire the team to achieve maximum performance levels through coaching, feedback and teamwork.3. Recruit and plan the labour resources in line with budget and business needs including rota and timesheet control by using ‘Fourth hospitality’ system.4. Monitor and improve delivery of company brand standards and standard operating procedures.5. Control stock level of products and consumables e.g. cutlery, drinks and packaging, in line with budget and business needs. Place orders as necessary and maintain secure storage by using ‘Saffron’ system.6. Maintain a high standard of cleanliness and hygiene practice in the restaurant in line with legal and company requirements.7. Prepare reports and other performance analysis documentation.8. Experience in dealing with high volume and fast paced environments as the restaurant is set over 2 floors and serve over 700 covers daily.

1. Supervising and managing staff and giving orders to be a good team.2. Dealing with customers enquires, complaints and providing customer satisfactions.3. Control stock level of products and consumables Place orders as necessary and maintain secure storage by using ‘Saffron’ system.4. Ensure all Health and Safety measures are maintaining in a high standard.5.People management: recruiting new staff, training and developing existing staff, motivating and encouraging staff to achieve targets, coordinating staff scheduling and rota by using ‘Fourth hospitality’ system.6. Prepare reports and other performance analysis documentation.7. Reporting to and attending regular meetings with area managers or head office representatives.