• Manage the restaurant in accordance with Company Policies and Procedures including directing the activities of employees in maximizing sales, operating efficiency and profit.• Assume overall responsibility for the correct implementation of the One-System programme. • Achieve CHAMPS Standards within the restaurant by ensuring that all employees are focused on exceeding customer expectations for Cleanliness, Hospitality, Accuracy, Maintenance, Product and Speed of Service.• Coordinate the effective recruitment and selection of team members using company systems.• Forecast and schedule management and team member labour within budget. • Train and develop team members to meet the standards of performance required. Monitor performance and implement corrective action where required.

Taking orders - suggestive selling for increased revenues giving information and helping to choose product arranging services for customers handling complaints, referring to the manager if necessary entering customer information onto a computer database taking payment for services issuing refunds etc.

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Key Areas of Training1. Branch Management 2. Operational Management3. Handling Credit MISCore Competences of Training1. Handling Symbols Banking System (EOC & BT)2. KYC (Know Your Customer Policy)