upervises the day- to day functioning of all restaurant employees, facilities, sales and costs.
Controls and analyses, on an ongoing basis the following:
- Quality levels of production Guest Satisfaction Merchandising and marketing Operating costs Sanitation, cleanliness, Hygiene Supervises, co-ordinates and direct the prompt, efficient and courteous service of Food and Beverages in the restaurant
Establishes and maintains effective employee relations.
Conducts under the guidance of the Food & Beverage Manager and the Assistant Food & Beverage
Manager, such functions as interviewing, hiring, employee orientation, on the job performance, coaching, counseling and suspension if necessary to ensure appropriate staffing productivity.
Develops formal training plans and implement on the job training sessions for restaurant employees.
Attends and contributes to the weekly Food and Beverage departmental meetings.
Conducts briefings and maintains a good working relationship with the Executive chef.
Participates in service as necessary in accordance with the requirements and practice of the restaurant.
Ensures grooming standards, work etiquette and appearance as are met.
Controls stocks for daily use in restaurants to ensure service requirements are met.