Assist in daily operationsAttend to customer queriesEnsure excellent customer service experienceProvide great dining experienceResponsible for inventoryEnsure consistency and quality of beverages

Identify and delegate responsibilities to supervisors and staff to ensure objectives are met and excellent service is consistently achieved Effectively manage the restaurant in the absence of the Restaurant Manager Manage operations with passion, integrity, and knowledge Implement new company policies and procedures by developing plans and instructing staff Provide direction to supervisors, and staff to achieve restaurant goals Consistently review operations and staff to identify any problems, concerns, and opportunities for improvement Provide coaching and feedback to managers and staff and assess performance on and ongoing basis Create a positive guest experience by delivering a high level of service and ensuring all staff engage guests to understand their needs and exceed expectations Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness Consistently monitor product and labor costs to remain within goals Solicit guest feedback to understand the needs and wants of customers Train and coach staff on guest services principles and practices Follow the Restaurant and Company policies and procedures, including those for cash handing and safetysecurity Monitor and maintain the POS System Assist in new menu implementation Develop and implement creative solutions to areas of improvement Assist in conducting staff and daily preshift meetings Assist in any areas of the restaurant when staffing constraints require Identify employee weaknesses and retrain as necessary

Customer Service

Set up workstations with all needed ingredients and cooking equipmentPrepare ingredients to use in cooking chopping and peeling vegetables, cutting meat etc.Check food while cooking to stir or turnKeep a sanitized and orderly environment in the kitchenEnsure all food and other items are stored properlyCheck quality of ingredientsMonitor stock and place orders when there are shortages

Plan and direct food preparation and culinary activitiesModify menus or create new ones that meet quality standardsEstimate food requirements and foodlabor costsSupervise kitchen staffs activitiesArrange for equipment purchases and repairsRectify arising problems or complaintsGive prepared plates the final touchPerform administrative duties

Assist the Retail Store Manager in planning and implementing strategies to attract customersCoordinate daily customer service operations e.g. sales processes, orders and paymentsTrack the progress of weekly, monthly, quarterly and annual objectivesMonitor and maintain store inventorySupervise and motivate staff to perform their bestCommunicate with clients and evaluate their needsAnalyze consumer behavior and adjust product positioningHandle complaints from customersMake sure all employees adhere to companys policies and guidelines

Business activities: Taking responsibility for the business performance of the restaurant. Analyzing and planning restaurant sales levels and profitability. Organizing marketing activities, such as promotional events and discount schemes. Preparing reports at the end of the shiftweek, including staff control, food control and sales. Creating and executing plans for department sales, profit and staff development. Setting budgets andor agreeing them with senior management. Planning and coordinating menus. Coordinating with suppliers when necessary.Frontofhouse: Coordinating the entire operation of the restaurant during scheduled shifts. Managing staff and providing them with feedback. Responding to customer complaints. Ensuring that all employees adhere to the companys uniform standards. Meeting and greeting customers and organizing table reservations. Advising customers on menu and wine choice. Recruiting, training and motivating staff. Organizing and supervising the shifts of kitchen, waiting and cleaning staff.

Frontofhouse: Coordinating the entire operation of the restaurant during scheduled shifts. Managing staff and providing them with feedback. Responding to customer complaints. Ensuring that all employees adhere to the companys uniform standards. Meeting and greeting customers and organizing table reservations. Advising customers on menu and wine choice. Recruiting, training and motivating staff. Organizing and supervising the shifts of kitchen, waiting and cleaning staff.Housekeeping: Maintaining high standards of quality control, hygiene, and health and safety. Checking stock levels and ordering supplies. Preparing cash drawers and providing petty cash as required. Helping in any area of the restaurant when circumstances dictate.

Taking responsibility for the business performance of the restaurant. Analyzing and planning restaurant sales levels and profitability. Organizing marketing activities, such as promotional events and discount schemes. Preparing reports at the end of the shiftweek, including staff control, food control and sales. Creating and executing plans for department sales, profit and staff development. Setting budgets andor agreeing them with senior management. Planning and coordinating menus. Coordinating with suppliers when necessary.Frontofhouse: Coordinating the entire operation of the restaurant during scheduled shifts. Managing staff and providing them with feedback. Responding to customer complaints. Ensuring that all employees adhere to the companys uniform standards. Meeting and greeting customers and organizing table reservations. Advising customers on menu and wine choice. Recruiting, training and motivating staff. Organizing and supervising the shifts of kitchen, waiting and cleaning staff.