Duties & Responsibilities:Ensure that all guests feel welcome and are given responsive, friendly and courteous service at alltimes.Ensure that all food and products are consistently prepared and served according to therestaurant’s recipes, portioning, cooking and serving standards.Achieve company objectives in sales, service, quality, appearance of facility and sanitation andcleanliness through training of employees and creating a positive, productive workingenvironment.Control cash and other receipts by adhering to cash handling and reconciliation procedures inaccordance with restaurant policies and procedures.Make employment and termination decisions.Fill in where needed to ensure guest service standards and efficient operations.Continually strive to develop your staff in all areas of managerial and professional development.Prepare all required paperwork, including forms, reports and schedules in an organised and timelymanner.Ensure that all equipment is kept clean and kept in excellent working condition through personalinspection and by following the restaurant’s preventative maintenance programs.Ensure that all products are received in correct unit count and condition and deliveries areperformed in accordance with the restaurant’s receiving policies and procedures.Oversee and ensure that restaurant policies on employee performance appraisals are followed andcompleted on a timely basis.Develop, plan and carry out restaurant marketing, advertising and promotional activities andcampaigns.

*recruiting, training and supervising staff*agreeing and managing budgets*planning menus*ensuring compliance with licensing, hygiene and health and safety legislation/guidelines*promoting and marketing the business*overseeing stock levels*ordering supplies*producing staff rotas*handling customer enquiries and complaints*taking reservations*greeting and advising customers*problem solving*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.

Ensuring incoming staff complies with company policyTraining staff to follow restaurant proceduresMaintaining safety and food quality standardsKeeping customers happy and handling complaintsOrganizing schedulesKeeping track of employees' hoursRecording payroll dataOrdering food, linens, gloves and other supplies while staying within budget limitation