Manage and coordinate daily Front of the House and Heart of the House operations with right delegation
Monitor the reservation status and communicate with culinary team
Plan and control manning to meet business needs and according to budget
Check the appearance, orderliness, cleanliness and set-up of the outlet and its related areas, and be ready before 10 minutes of the commence of each meal period
Control outsource labour supply, casual labour and overtime
Communicate with team during daily briefings and conduct monthly department meetings
Ensure and conduct regular training and re-training when needed
Maintain service, standards and procedures for the outlet and to ensure that they are achieved and followed by
Ensure hygiene and food safety compliance in the outlet and related areas