• Ensured the smooth running of the day-to-day operations• Established all Company policies and procedures for outlet• Worked closely with staff on a daily basis• Managed team of 1 asset manager Captains and 15-line staff• Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement

• Ensured the smooth running of the day-to-day operations • Responsible for the full operation, training, service• Managed a team of manager 25-line staff • Managed P&L analysis, cost control forecasting and budgeting • Worked closely with staff on a daily basis• Responsible for recruiting of staff • Worked closely with Executive Chef and staff on menu selection • Implemented all policies and procedures for the F&B division • Created manuals for Banquet operations and facilities • Responsible for all HR related procedures, reviewing and approving payroll• Handled promotions, marketing/PR for all F&B/Banquet • Organized promoters and events for the restaurant• Recognizing new trends and implementing action plans accordingly• Sourcing and selecting of hotel suppliers and distributors

Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change..• Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.• Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.

Manage daily operations of branch office to meet business goals.Supervise and guide a team of professionals to maximize revenue.Develop safe and positive work environment for staffs.• Ensure customer satisfaction by delivering timely and quality services.• Develop strong working relationship with potential clients for new business opportunities within the assigned area.Analyze capital budget and expenses to find opportunities for cost-effectiveness and profitability.• Develop business plans for optimal use of resources and time, Assist training staffs. • Develop marketing plans to achieve sales target and increase brand visibility within the assigned area.• Organize regular meetings with management to discuss about business updates, issues and opportunities.• Train staffs on daily responsibilities, brand promotion and customer service activities.• Evaluate employee performance and develop individual development plans.• Evaluate existing business procedures and recommend improvements.• Address customer issues and queries in accurate and timely manner.• Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change..• Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.

Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change..• Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.• Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.

Assistant performs whatever tasks the manager assigns and assumes all managerial duties when the manager is absent.• Supervise the staff communicate with guest• Responsible for training new staff members. They must be able to explain how the restaurant operates, company policies, and how to perform the task for which the new recruit was hired.

Overall responsibility for operations. Prepares the duty charts in consultation with the outlet Manager. • Oversees the Mi.seen-place, cleaning, setting Up of the outlet and staffing to ensure that the outlet is always Ready for service.

Responsibility for operations. Prepares the duty charts in consultation with the outlet Manager. The Mi.seen-place, cleaning, setting Up of the outlet and staffing to ensure that the outlet is always Ready for service.