supervise on average 9 member of staff
- Welcoming and handling customers
- Following complete ethics of hospitality industry to ensure smooth departmental operation and adherence to the required standards and specifications.
- Increasing daily sales for the restaurant.
- Managing staff supervision and delegating their tasks on rotation basis.
- MOnitoring the departmental costs, revenue and the overall F & B sales
- Keeping costs under control.
- Provide quality services to the customers and managing restaurant image
- Providing complete daily report to the owner.