· Lead and manage the team to execute operation requirements of the restaurant
· Be well equipped with knowledge of all products and services being provided at the restaurant
· Monitor reservations and ensure special dietaries are taken note of and communicated with Chef
· Manage inventory, maintenance and operating costs
· Execute and maintain hygiene and safety of all areas, implementing procedures according to respective regulatory and company SOP requirements
· Build excellent relations with all guests, anticipating needs to provide flawless, professional service experiences
· Observe and be attentive to guest feedbacks, taking required measures to upkeep and improve products and services
· Working with the Executive Chef, to establish and maintain effective employee relations with all team members
· Manage manpower and all employee matters, such as scheduling, discipline, etc
· Coach and develop the team, providing training, guidance and performance appraisals, etc
· Any other duties as assigned by the Management
