Managing and oversee daily operations and ensure compliance to operations standards and procedures
Managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing sales, labour & food cost variances
Plan weekly schedule planning and daily team floor plan
Hire, trains and provide on‑going communication to staff and deliver first‑class service to customers
Propose staff changes in assigned area, including hiring, promotion, demotion and vacation leave
Maintain safety requirements in the restaurant
Handles customers feedback promptly
To comply ad‑hoc with all the admin and paperwork requirements
Assist and support duties and responsibilities as and when assigned by the management