To maximize sales and profitability for the restaurant, ensuring the smooth running of daily operation. To build guests’ relationship and conduct effective training for associates.
To provide the highest quality of service to our customers and employees. By always adopting a positive attitude and keeping the team spirit at the highest level.
To represent the outlet in all day to day operational needs.
To ensure the smooth operation and efficient manning scheduling of the outlet.
To ensure that all staff report for duty punctually, wearing the correct employee fashion and name badge at all times.
To train, supervise, coach and counsel associates when necessary.
To be responsible for the correct timing during service and to ensure that service is always of the highest professional standards.
To constantly check the presentation and quality of food served and ensure that they meet the standards set. Presentation and garnishes must be served according to standards.
To monitor and fully implement the portion control established for beverage ordering. To minimize wastage and spoilage.
To ensure smooth and effective communication among the restaurant, kitchen and other departments
To ensure outlet’s menus are always in presentable condition and update promotional menus and tent cards.
To conduct preventive maintenance inspection on a monthly basis.
To achieve the outlet’s profits through increased revenue and minimizing costs.
To control and ensure that expenses / purchases / requisitions are within budget limits.
To be responsible for all accounting and billing procedures in the outlet.
Adhoc projects as assigned by F&B Manager