Provide support to the operations manager in the day to day running of the organizationDevelop work rules and guidelines for company employeesIdentify what is required for staff to carry out their dutiesSchedule projects and ensure assignments are carried out as plannedWork hand-in-hand with top management staff concerning work/operational issues and other activities

I am currently responsible for Restaurant Operations , P & L Budget & achievement , ROCC Audits, Execution for new products and Staffing

• Taking responsibility for the business performance of the restaurant.• Analyzing and planning restaurant sales levels and profitability• Day to day ordering food and supplies and developing the restaurant team• Handling daily Cash Sale & PCV• Preparing reports at the end of the shift/week, 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 for monthly sale targets • Responding to customer complaints• Ensure 100% customer satisfaction.• Ensuring that all employees adhere to the company’s uniform standards• Checking stock levels and ordering supplies.

• Taking responsibility for the business performance of the restaurant.• Analyzing and planning restaurant sales levels and profitability• Day to day ordering food and supplies and developing the restaurant team• Preparing reports at the end of the shift/week, 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.• Coordinating the entire operation of the restaurant during scheduled shifts• Managing staff and providing them with feedback

• Taking responsibility for the business performance of the restaurant.• Analyzing and planning restaurant sales levels and profitability• Day to day ordering food and supplies and developing the restaurant team• Preparing reports at the end of the shift/week, 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.• Coordinating the entire operation of the restaurant during scheduled shifts• Managing staff and providing them with feedback• Responding to customer complaints• Ensuring that all employees adhere to the company’s uniform standards• Ensure food quality and 100% customer satisfaction.• Advising customers on menu and wine choice

• Cooking and presentation as per the standardized recipes• Maintaining Mis-en-place• Maintaining cleanliness and hygiene• Storage of food and provisions• Maintain quality & consistency• Control wastage• Allocation of jobs to apprentices• Assists in food trial for menu changes• To prepare food and provide prompt, courteous and accurate service to all the customers (both internal and external) as per the set standards• Controls wastage without compromising on food quality• To always communicate customer complaints, suggestions problems and compliments to the chef on duty immediately