• Develop and manage client portfolios.• Sustain business growth and profitability by maximizing value.• Analyze customer data to improve customer experience.• Arrange product demonstrations for customers.• Evaluate and improve tutorials and other communication infrastructure.• Handle and resolve customer requests.

● Calculate future needs in kitchenware and equipment and place orders, as needed.● Manage and store vendors’ contracts and invoices.● Coordinate communication between front of the house and back of the house staff.● Prepare shift schedules / readiness. ● Process payroll for all restaurant staff.● Supervise kitchen and wait staff and provide assistance, as needed.● Keep detailed records of daily, weekly and monthly costs and revenues.● Arrange for new employees’ proper on-boarding (scheduling training and ordering uniforms).● Monitor compliance with safety and hygiene regulations.● Gather guests’ feedback and recommend improvements to our branch.● Listening to guests' complaint and taking proper actions accordingly.● Managing take-away and home deliveries, aligning riders accordingly.

● Setting up guests’ reservations.● Accommodating guests as they wait to be seated.● Making sure that servers are aware of guests’ allergies or food restrictions.● Letting servers know if their guests are celebrating a special occasion, such as a birthday or anniversary.● Taking guests’ food and drink orders.● Ensuring that beverages glasses are always filled.● Providing guests with insights on the menu or daily specials.● Setting up the dining room prior to service.● Acting as the liaison between the guests and the kitchen.● Processing bills after the meal has concluded.● Getting feedback card filled in order to facilitate the guest better next time.

● To maintain and manage the required high operational and personal standard of hygiene and presentation at all times in compliance with the Food Safety Act.● The preparation, cooking and service of food as directed by the chef in charge, whilst complying to the food safety act, portion control and presentation standards.● Ensured the correct disposal and storage of all food items as directed by the chef in charge.● Monitor and record temperatures of fridges and freezers, hot cabinets, serveries as directed by the chef in charge.● Ensured that assured safe catering principals are followed at all times encompassing legal requirements of the Food Safety Act.● Ensured that working areas are kept clean and tidy adopting a “clean as you go” policy.● Ensured that all foods served under your control are served and held at the required temperatures (probed and recorded).● Ensured that decanting methods and fridge discipline are strictly adhered to.● Ensured accurate records are maintained as directed by the chef in charge.● Ensured that the handing over procedures and opening up /closing down procedures are complied to, with emphasis on safety and security.