Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards;Preserve excellent levels of internal and external customer service;Design exceptional menus, purchase goods and continuously make necessary improvements;Identify customers needs and respond proactively to all of their concerns;Lead F&B team by attracting, recruiting, training and appraising talented personnel;Establish targets, KPI’s, schedules, policies and procedures;Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork;Comply with all health and safety regulations;Report on management regarding sales results and productivity.

Take 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, 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;Plan and coordinate menus;Coordinate the operation of the restaurant during scheduled shifts;Recruit, train, manage and motivate staff;Respond to customer queries and complaints;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.

Coordinate daily Front of the House and Back of the House restaurant operations;Deliver superior service and maximize customer satisfaction;Respond efficiently and accurately to customer complaints;Regularly review product quality and research new vendors;Organize and supervise shifts;Appraise staff performance and provide feedback to improve productivity;Estimate future needs for goods, kitchen utensils and cleaning products;Ensure compliance with sanitation and safety regulations;Manage restaurant’s good image and suggest ways to improve it;Control operational costs and identify measures to cut waste;Create detailed reports on weekly, monthly and annual revenues and expenses;Promote the brand in the local community through word-of-mouth and restaurant events;Recommend ways to reach a broader audience (e.g. discounts and social media ads);Train new and current employees on proper customer service practices;Implement policies and protocols that will maintain future restaurant operations.

Assigns duties and responsibilities to service staff and direct their performances;Inspect dining tables and work areas for cleanliness;Greet patrons and shows them to dining tables;Requisition supplies, such as glassware, china, and silverware;Authorize staff to work overtime.