Reporting to the Director of Food & Beverage:

• Develop sales strategies to meet the business objective of the restaurants/ function rooms.
• Plans staff schedule, restaurants' menus and beverage list.
• Builds rapport with patron or diner, update database information and handles guest comments/ complaints.
• Check staff's grooming, conducts briefing and counsels staff whenever necessary.
• Handle restaurants' reservations and special requests from guests.
• Ensures that the administrative tasks assigned to Restaurant Managers, Assistant Managers, Restaurant Executives or Senior Captains, such as requisition, operating equipment control plus inventory and other tasks are dutifully completed.
• Trains and mentor junior staff
• Performs any tasks or duties as may be assigned from time to time by the management.