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

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

Implement adequate hygienic policies and procedures and ensure that health and safety regulations are followed at all times in the restaurant

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

Controls inventory, monitors revenues and modifies procedures and prices