- Take responsibility for the business performance of the restaurant
- 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
- 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
- Be aware for Operational department SOP, Ordering, Receiving, Storage, Processing, Serving