• Manage and oversee the restaurant operations on a daily basis.

• Implement the unique sequence of service for the Restaurant.

• Ensure team members provide a superior service and create memorable experiences for guests responding to requests, enquiries and complaints.

• Liaise with the Kitchen Team on a daily basis to ensure the food program is being delivered as per expectation.

• Analyse and control expenditures; including labour and beverage costs to conform to budgetary requirements.

• Provide effective leadership to the team to ensure targets are met and exceeded.

• Maintain knowledge of menu products, wine lists, services, policies and procedures.

• Work closely with all other departments to maximise experience and profitability within the food and beverage offering at the restaurant.