• To plan, prioritise, supervise and control the day-to-day operation of the restaurant.
• Oversee all aspects of the dining experience, including setting up reservations, seating arrangements and ensuring that guests have a positive experience.
• Ensure that the restaurant follows all local health codes and regulations regarding food preparation, storage, and handling.
• Communicate with management across the company to ensure the effective running of the business.
• Follow the seasonal trend together with the management for unique selling points.
• Supervise operations of the restaurant to maximize profitability, minimize legal liability, and follow alcoholic beverage regulations.
• Identify shortfalls and develop action plans to address shortfalls in standards before they affect customer service and operations.
• Work with management personnel to plan and organize restaurant events.
• Review inventory and financial reports and analyze data histories for the future forecast from our system and make sure data should be safe and secure.
• Forecasting and budgeting the staff needs and coordinating with the HR department for planning and upcoming seasonal hiring too.
• Manage the restaurant staff, including hiring and terminating personnel, conducting performance evaluations, and addressing all issues related to staff members.
• Ensure the implementation of succession planning of staff and make sure that the staff is getting enough training and personal guidance