Island wide locations

5 days work week

Main Responsibilities:

• Responsible forthe business performance of their restaurant, as well as maintaining high standards of food, service, and health and safety.

• Take responsibility for the business performance of the restaurant

• Analyse and planning restaurant sales levels and profitability

• Prepare reports at the end of the shift/week, including staff control, food & cash control and sales

• Create and execute plans for department sales, profit and staff development

• Accountable for labour and F&B costing matters including inventory control and conducting bi-monthly stock

• Plan and coordinate menus

• Manage filing system and read company emails

• Handle disciplinary issues, conducting Annual review and confirmation of staff

• Provide effective leadership to the food and beverage Teams to ensure targets are met

• Constantly review, evaluate operations/procedures and suggest improvements to the management

• Coordinate the entire operation of the restaurant during scheduled shifts

• Respond to customer complaints. Ensure positive customer service in all areas, taking any and all appropriate actions to turn dissatisfied customer into return customer

• Ensure all employees adhere to the company's uniform standards

• Conduct orientation and training & coach new trainees

• Plan staff duty roster and cleaning duties

• Update GRN and perform e-Procurement

• Handle cashiering duties, daily sales collection, cashiers float and petty cash claims and control

• Perform banking duties

• Collect e-feedback from guests using iPad

•Upsell promotion and PGR membership

• Maintain high standards of quality control, hygiene, and health and safety

• Ensure the strict compliance by all service and kitchen staff to company’s standard operating procedures

• Any other appropriate duties and responsibilities as assigned