Achieve assigned revenue targets and drive overall outlet profitability through effective cost control and operational excellence.
Foster and maintain positive guest relations at all times, ensuring high service standards and prompt resolution of guest concerns.
Oversee and manage outlet opening, daily operations, and closing procedures in accordance with company policies.
Ensure all dining areas comply with health, safety, and hygiene regulations, maintaining a clean, functional, and professional appearance at all times.
Enforce Food & Beverage Safety and Hygiene policies and ensure full compliance by all team members.
Ensure menu boards and beverage lists are well-maintained, updated, and that sufficient quantities of menus are available for service.
Assist in resolving payment discrepancies and ensure all cashiering and settlement procedures comply with established accounting standards.
Monitor and evaluate staff performance across all service phases and job functions provide on-the-job coaching and corrective guidance when required.
Conduct daily briefings and communicate operational updates, issues, and performance matters to the Restaurant Operations Manager / General Manager.
Oversee food and beverage inventory control, ensuring stock counts are accurate, timely, and consistently performed.
Establish and maintain par levels for supplies, liquor, beer, wine, and equipment prepare and delegate requisitions to replenish shortages based on business needs.
Participate in interviewing and selecting Front of House team members when required.
Analyse operational data and feedback to identify issues, evaluate options, and implement effective solutions.
Actively contribute to the implementation of new initiatives and process improvements to enhance service quality and operational efficiency.
Maintain and support a structured training system to ensure all staff are equipped with the skills, knowledge, and service standards required to perform effectively.
