1.Support the outlet manager to achieve the financial, service and other related goals that have been set out for the outlet through diligent and proactive management skills.

2.Work with team members in service and food or beverage preparation to formulate new promotional ideas that would impact the revenues and profitability of the outlet. Review operating results with the team and identify opportunities to improve performance.

3.Monitor all cashiering procedures are processed in compliance with Accounting standards.

4.Monitor and minimize wastage of consumables and maintain labor productivity ratios.

5.Be prepared to work in a different outlet or assume a “hands-on” role where the situation calls for it.

6.On a regular basis, inspect table set-ups; check for cleanliness, neatness of the restaurant environment ensuring compliance with standards of cleanliness and order.

7.Implement food items are set in proper quantities and to Hotel standards.

8.Review the reservation book, pre-assign designated tables and follow up on all special requests.

9.Inspect that specified amount of food menus and wine lists are available and in good condition for each meal period.

10.Inspect that menu selections and daily specials are posted and written legibly.

11.Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.

12.Anticipate heavy business times and organize procedures to handle extended waiting lines. Seek support from other outlets where appropriate.

13.Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction.

14.Attend pre-shift meeting with staff and review all information pertinent to the day's business.

15.Handle guest complaints and comments and deal with unexpected situations.

16.Supervise, mentor, train, schedule and evaluate Team Members.

17.Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and team member satisfaction.