1. Customer
complete audits; identify trends; determine system improvements; implement changes
Handle customer complains
Preserve excellent levels of internal and external customer service
Identify customers’ needs and respond proactively to all of their concerns
Implement production, productivity, quality, and customer- service standards
&13;and service
&13;utensil quality and placement as well as monitoring food presentation
&13;lighting, background music, linen service, glassware, dinnerware, and
&13; Maintain high standard of ambiance for customers by controlling
7 Enhance department and organization reputation by
&13;the customers
&13;accepting ownership for accomplishing new and different requests from
Financial
Manage the F&B day- to- day operations within budgeted guidelines and to the highest standards
3. Process
1
&13;inventory management
&13; department on product purchases, delivery inspections as well as
&13; Assist the Restaurant Manager to liaise with Procurement and Accounting
Follow cash handling policy and procedures
Maximize bar profitability by ensuring portion control and monitoring accuracy of charges
Determine system improvements and implement changes
&13;standards and procedures as well as food safety
&13; Assist the Restaurant Manager to maintain safe, secure, and healthy
&13;environment by establishing, following, and enforcing sanitation
4. People
1
&13; Accomplish restaurant human resource objectives by recruiting, select,
&13;employees
&13;orient, train, assign, schedule rosters, coach, counsel, and discipline
Plan, monitor, appraise, and review job contributions then make recommendation for promotions for the team members
Assist the Restaurant Manager to communicate job expectations
&13;professional organizations and necessary training courses
&13;publications, maintaining personal networks, participating in
&13;participating in educational opportunities, reading professional
&13; Enhance job knowledge for himself / herself and team members by
