Responsible for overseeing the daily operations of restaurant, ensuring that guests receive exceptional service and quality food.
Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task.
Provide guidance and day-to-day training to staff within assigned area.
Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience.
Manage customer flow and seating arrangement.
Managing daily front- and back-of-house restaurant operations, such as ordering supplies, maintaining inventory, overseeing food preparation, and ensuring compliance with sanitation and safety regulations.
Enforce restaurant quality, service, cleanliness and value standards.
Manage and meet daily, weekly and monthly schedule and target.