•Responsible for the daily operations of the restaurant

•In conjunction with the Chef, ensure that the service is running efficiently, that daily requisition and stocks are managed, and that quality menus are designed to achieve budgeted food costs, related to the monthly KPI’S issued by the F&B Manager

•Supervise staffing levels and manage performance

•Ensure SOP application is maintained consistently

•Ensure daily restaurant planning

•Maintaining effective cost control in all areas of the restaurant

•Lead the F&B staff by cultivating team spirit  and make sure that all collaborators receive a complete  training on SOPs that must be log in OJT Book

•Work in collaboration with other departments to ensure smooth running of the service operations

•Anticipate and address guest issues and establish proactive  processes to promote high quality service to guests while  achieving the daily sales target set by the F&B Manager

•Any other cognate duties assigned by direct reporting line