TASKS, DUTIES AND RESPONSIBILITIES• Ensure that guests receive quality service by providing work direction for restaurant staff• Ensure that the dining room/bar/Retail is ready for guests by checking overall condition of Outlet.• Ensure that the premise is in neat and orderly condition at all times.• Provide guests with quality service by monitoring staff assignments and responsiveness.• Supervise all service duties of the restaurant/bar/Retail.• Lead staff to achieve restaurant/retail revenue goals on daily basis.• Actively push high profit F&B Items, and informs staff of such to increase sales.• Ensure readiness and compliance among all staff• Utilize effective communication, and motivation to maximize employee productivity and satisfaction• Retail Staffs planning on task distribution.• Cleanliness & Set up Standards to be maintained in the retail.• Tea to push listing weekly need to be done.• Cashiering & Banking procedures need to be check daily & Monthly Submission to Office.• Par level & Minimum stock s to be maintained all the time in the retail.• Physical Inventory Daily on selected Teas & Items, report in case of Variance.• Establish Day priorities for the Outlet.• Monitor, Investigate and take action on Maintenance snags.• Corporate with maintenance companies.• Cooperate with Pest Control Company.• Cooperate with Laundry Company on a daily basis.• Review Daily Specials and Offer Comments to Chef.• Be Aware of any shortage s and make arrangements before the items run out for Retail & Saloon.• Communicate to the Manager on all issues related to the Outlet.• Revenue to RSH management on daily base.o HUMAN RESOURCES MANAGEMENT• Inspire staff on the job to make the WOW effect! service• Proactively coach effective employee relations between kitchen production and restaurant service Looks for ways to motivate and challenge employees

Responsible for a team of almost 30 employees, including basic personnelResponsible for the recruitment processTaking responsibility for the business performance of the restaurant.Analyzing and planning restaurant sales levels and profitabilityOrganizing marketing activities, such as promotional events and discount schemes.Preparing reports at the end of the shift/week, including staff control, food control and sales.Creating and executing plans for department sales, profit and staff development.Work with chefs and other personnel to plan menus that are flavorful and popular with customers.Work with chefs for efficient provisioning and purchasing of suppliesEstimate food and beverage costs.Supervise portion control and quantities of preparation to minimize waste.