Job Responsibilities:

• Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM)

• Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts

• Communicate with Chef on guests' requirements, and maintain a close and professional working relationship with the kitchen at all times

• Maintain safety requirements at the restaurant

• Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines

• Managing budgets

• Handle customers' compliments and complaints promptly

• Deliver and present manpower and sales reports

• Suggest and recommend improvements to the running of the restaurant

• Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

• Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

• Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

• Assist in recruitment needs

• Responsible for induction training and on the job training of new employees and also newly promoted staff

• Appraise employees to reward and punish fairly

• Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety