Taking responsibility for the business performance of the restaurantorganising the business lunch and dinner, weddings, business events up to 300 pax, catering service out of restaurant up to 500pax.analysing and planning restaurant sales levels and profitability;organising marketing activities, such as promotional events and discount schemes;preparing reports, including staff control, food control and sales;creating and executing plans for department sales, profit and staff development;setting budgets and/or agreeing them with senior management;planning and coordinating menus.