Coordinate with the staff and manage daily restaurant operations. Ensure customer satisfaction by providing best possible services. Maintain the quality and standard of the services provided by the restaurant. Maximize the productivity and profitability of the restaurant by proper planning. Maintain and coordinate with the team to ensure all the ingredients are available in the pantry. Ensure that staff is following proper health and safety rules. Train staff to attend guests and provide customer services. Record the weekly expenses and provide measures to overcome the expenses. Resolve customer complaints on a timely basis. Keep updated about the latest industry trends.

Managing day to day operation, Maintain the Brand quality with an excellent customer satisfaction experience

Correctly calculated inventory and ordered appropriate supplies.Interacted positively with customers while promoting restaurant/ facilities and services.Oversaw front of house personnel to maintain adequate staffing and minimize overtime.Carefully trained and supervised staff.Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.Conducted timely performance evaluations for all front of the staff.Hiring new staff and giving training,Respond to customer queries and complaint.Supervise the employees and help them to carry out all the duties without fail.Make sure all employee adhere to company policyMonitors restaurant activity to determine seating and dining flow.Responds to guest inquiries and requests in a timely, friendly, and efficient manner.Up selling and increasing the sales

Job ProfileTake responsibility for the business performance of the restaurant.Analyse and plan restaurant sales levels and profitability.Organise marketing activities, such as promotional events and discount schemes;Prepare reports at the end of the shift/week/month, including staff control, food control and sales.Create and execute plans for department sales, profit and staff development.Set budgets or agree them with senior management.Meet and greet customers, organise table reservations and offer advice about menu and wine choices.Maintain high standards of quality control, hygiene, and health and safety;check stock levels, order supplies and prepare cash drawers and petty cash Make sure all employees adhere to company policy.

Manage daily operation of the restaurant.Handle the restaurant without missing any daily operation .Meet and greet customers, organize table reservations and offer advice about menuMaintain high standards of quality control, hygiene, health and safetyRespond to customer queries and complaint.Maintaining Guidelines the employees and help them to carry out all the duties without fail.Make sure all employee adhere to company policyMonitors restaurant activity to determine seating and dining flow.Responds to guest inquiries and requests in a timely, friendly, and efficient manner.Upselling and increasing the salesHelping team members to maintain a positive working relationshipPerforming opening and closing duties as needed