Manage overall team of staffs and plan according to work schedule.
Handling all staffing responsibilities, including hiring, training and scheduling.
To Purchase all food and supplies and overseeing use of food and beverages within required dates and to minimize the waste.
Supervising staffing in terms of food preparation, customer service, cleaning, and daily restaurant operations.
Promoting cooperative effort, a team spirit, and good morale among employees.
Delivering excellent customer service including personally greeting and seating arrangements to guests.
Resolving complaints from customers and to rectify the root cause.
Performing daily inspections and periodic audits to check safety of equipment and to ensure that food is cooked properly, addressing problems involving the cost, quality, and maintenance of restaurant.
Participating in training about standardized policies and conferring weekly with management about restaurant operations.
Administering payroll and maintaining records of sales and cash receipts including related areas of accounting, budgeting, credit policies, and banking methods
Providing periodical reports of operations to management.
