Roles & Responsibilities :-

Manage restaurant operations to ensure that set quality and visitor service standards, as well as division income and profit objectives, are met.
Follow local regulations regarding hygiene, health, and safety, as well as local policies and protocols.
Provide support to Food and Beverage Manager in coordinating a variety of activities such as hiring and training of staff, arranging schedules, guests requirements.
Look over and manage the following: operation expenses, customer happiness, retail and marketing efforts, and production and service quality levels.
Work directly with the Food and Beverage Manager and Executive Chef on new menu concepts and other advertising ideas to increase business opportunities.
Perform any other reasonable duties as required by the Management from time to time.

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