• Assist and check to ensure that the food and beverage standard for the outlet is consistent and prescribe high quality by working closely with the outlet chef.
• Assists the Restaurant Manager/ Director in Planning, preparing proposals, ideas and suggestions to the promotional and marketing aspects for the restaurant and banquet outlets with a view to increase revenue and profit.
• Prepares and submits a comprehensive marketing plan for the outlet to achieve desired revenue.
• Controls shift briefing for the outlet as required and to ensure that the Outlet Supervisor and or Captain Waiter conduct the same for every shift to ensure proper communication flow.
• Established professional business report with regular guests and patrons by offering warm, courteous service and ensuring VIP recognition is implemented.
• Planning for the future staffing needs.
• Recruiting in line with company guidelines.
• Preparing detailed introduction programs for new staffs.
• Maintaining up-to-date staff records and approving leave request considering business requirements.
• Coaching, counseling and disciplining staff, providing constructive feedback to enhance performance.
• Effectively monitor and analyze variations from the budget.
• Develop systems that measure the cost effectiveness of the departments.
• Review financial report
• To actively strive to achieve and maximizing of costs against revenue.
• Ensures that all areas are in line with HACCP guidelines.
• Be familiar with property safety, food safety, first aid and fire emergency procedures.
• Participates on the regular evacuation drill procedures.
• Keeps immediate superior promptly and fully informed of all problems or unusual matters of significance.
  

Please refer to job description.