Implement adequate hygienic policies and procedures and ensure that health and safety regulations are followed at all times in the restaurant
Controls inventory , monitors revenues and modifies procedures and prices
Perform, during rush hour and upon need, the tasks of greeting , taking food orders, serving guests while informing kitchen/bar staff and waiters to act accordingly
Supervise the food preparation and presentation process, ensuring high quality items and conformity with the set standards and techniques, check the quantity/quality of displayed items and take necessary actions upon needed
Handle customers’ complaints appropriately while ensuring continuous client satisfaction
Monitor, on a daily basis, F&B costs and review the operation’s budget with the Manager and overview the restaurant’s set targets taking necessary measure to meet them
Manage all operations relating to restaurant's function such as participating in the opening and closing procedure, checking maintenance, managing shifts and liaising with the purchasing department
Monitor performance of stewards and handle tips calculation and distribution
Bachelor’s Degree or equivalent in Food and Beverage or Hospitality Management
3 - 5 years of experience in F&B operations , out of which 1 - 2 years in a managerial role
