- To display a pro-active and leading role in terms of service, culture, development, systems, procedures, and skills development
- To ensure that the Restaurant is managed efficiently according to the established concept statements.
- All operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
- To assign responsibilities to subordinates and to check their performance periodically.
- To assist in the operation and be visible during entire meal period.
- To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that the outlet is adequately equipped.
- To liaise with the Kitchen and Beverage department on daily operation and quality.
- To handle all guests requests and enquiries on food, beverage and service.
- To establish a rapport with guests maintaining good customer relationship and assisting to update guest history.
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