Conducting daily roll calls with employees to drive operations effectiveness and efficiency via cleanliness, accurate food order taking, servicing customers, promotions etc.
Communicating KPIs on sales, service, and food quality with employees to ensure achievement of goals.
Managing the operation of all shifts efficiently and maintaining a professional working relationship with the kitchen at all times.
Maintaining safety requirements and ensuring compliance with licensing, hygiene, and health and safety legislation/guidelines.
Managing budgets and stock levels of food and related utensils and cutleries.
Handling customer compliments and complaints promptly.
Delivering and presenting manpower and sales reports.
Suggesting and recommending improvements to the running of the restaurant.
Administering and acting on daily mails, guest report lists, staff rosters, operations reporting, and other paperwork.
Staying aware of the current business environment and bringing in sound ideas to increase sales, decrease spending, up sell orders, and maximise guests spending where possible.
Communicating effectively with other departments, colleagues, suppliers, and contractors to ensure clear information communication and follow-up actions.
Responsible for induction training and on-the-job training of new employees and newly promoted staff.
Appraising employees fairly.
Understanding the need for employee training and development, especially mandatory training like Basic Food Hygiene and Safety.
