- Managing the bar and kitchen operations, keep maintaining the good cleanness of the bar and kitchen.- Scheduling the staff as per the operation, business tread and demand, hires new staff and provide the training. - Ensure bar and kitchen equipment are clean and work properly, make sure POS system is working properly, programming and updating menu and price in POS system. - Check the daily inventory for bar and kitchen, placed the weekly order for kitchen and bar, make sure all the daily ingredients, liquid supply and cutler, crockery are available. - Attend the weekly meeting discussing about the upcoming event and promotion, how to enhance revenue, worked closely with all department discuses about new idea. - Report all the in house matters to General Manager. Conduct the monthly inventory for bar and kitchen to finalize the food cost and alcohol beverage cost. Finalize the report and send to Account department. - Follow up Human resources discipline matrix for all personal, keep documenting every job, evolutions and performances of staff. - Make sure all the food received on proper temperature and verify all received good. - Analyses the food cost and suggestion for new menu items, suggest the selling price to the General Manager. - Conduct all the in-house audit and inspection in bar and kitchen area. Check the food quality and ensure customers get good quality of food and keep standard presentation and quality of food and bar drinks. - Prepare the operational budget for Bar and Kitchen before the beginning of the fiscal year.

- Actively involved in mOre Café concept of restaurants, opening of 2 new franchised outlets in Oman - implemented bar equipment requirements, technical calibration of equipment.- Actively participated and completed Menu engineering, costing of food and beverage.- Build the name recognition of mOre café, run the operation of two outlets and made it into one of the most recognized restaurants in its category within Oman through the continuous monitoring of standards, staff development, service excellency and customer satisfactions- Ensure fix the operation issues and reporting to the Group General Manager, make sure follow up and monitor the high standard of customer service, quality of production, hygiene & cleanliness standards, Maintenance & general administration works are in the place according to company’s policy & operation and followed by the staff. - Maintain high quality food and service by ensuring compliance with all operations procedures. Make sure the restaurants are under supervision and able to achieve Quality of Service as per planned and review.- Monitor the staff performances, scheduling, annual leave. Enforce & support all the training & development plans for all staff under supervision as per company’s policy- Support the management by attending the MIS report meeting, give them suggestion and plan for increase the sales, control the food cost. - Overseeing and control the two restaurants’ operations, guiding and coaching the Assistant Managers in the restaurants.- Make and develop relationships with external suppliers to ensure the very best reputation within the industry, and receives the service required to ensure that the operational of Food and Beverage team can deliver the highest standard of service and achieve the financial target. - Budgeting and forecasting with approval of Managing director, analyzing monthly F&B costs as well as controllable expenses

- Incharge of all aspects of day to day operations of the food and beverage aspects of the restaurant.-Manage HR functions such as employee orientation, training perfomance appraislas, on the job coaching and discipinary actions. - To ensure that constant cleaning is imperative in the restaurant business, making sure this gets done.- Responsible for carrying out various duties to ensure that customers receive excellent service by providing the best food and drinks and make good customer relation with guests.- To provide the best customer service, make decisions that will create a positive environment for the staff to perform efficiently and for customers to have a great time in a wonderful dining sitting. This includes keeping a positive outlook on decisions suggested by staff and management, opening communication line for staff and being able to resolve confilits between staff members.-Participates in service wherever necessary in accordance with the business requirements of the restaurant as well as the needs of the staff and takes corrective actions where necessary.- Ensures to the best ability that service in the restaurant is carried out according to the standards stipulated in the operations manual, and supervise co-ordinates and directs the flow of service, focusing on aspects such as speed, efficiency and courteousness of service

- Responsible for carrying out various duties to ensure that customers receive excellent service by providing the best food and drinks.- Oversees the entire operations in a dining area, this includes know the different functions associated with food and beverage.- Actively participates in bar and restaurant service and leads by the example as necessary in accordance with the business requirements of the restaurant as well as the needs of the staffs and takes corrective action where necessary.- Will inspect and ensure that all barista and other staff follow the grooming and hygiene standards as set by the management.- Will ensure adhere to the personal hygiene and safety standards and will monitor the staff to ensure they do the same.- Inspect the bar at beginning of the duty to ensure it is clean and orderly and will take active measures to ensure any maintenance requirements in the bar is carried out as soon as possible.- Will ensure a continuous friendly and polite service to all guests as well as handling any potential guest complaints.

- Actively participates in service and leads by example as necessary in accordance with the business requirements of the restaurant as well as the needs of the staff and takes corrective actions where necessary.- Ensure the Personal Hygiene and Safety standards as per the training given and will monitor the staff to ensure they do the same.- Inspect the restaurant at the beginning of duty to ensure it is clean and orderly and will report any maintenance requirements to superiors after initiating corrective measures.- Ensuring guest recognition of return clients and constantly emphasizing the importance of this to the team.- Responsible in preparing weekly and monthly ordering for paper and frozen items.- Train new employees, coach employees about how to improve their work habits, and handle complaints from customers when they arise.- Responsible in inspecting, assessing and evaluating the staff performance and directly reported to the Restaurant Manager / Operation manager