Monitors and manages the customerâ€™s dining experience, ensuring a fluent service experience and zero customer service defects. Where there are service defects, respond to customer complaints in a timely manner and take appropriate actions to solve the problem and turn dissatisfied customers into return customers. Ensures that consumable and non-consumable goods are ordered, correctly stored and issued to the various departments. Ensures maximum security in all areas under your control. Be fully conversant with all statutory requirements regarding restaurant operations, including special licenses, are up to date at all times. Responsible for management of inventory at the restaurant to eliminate losses, waste and stock-outs. Ensures that regular stocktakes are conducted and that stock of materials required for production andservice are secure and available at all times. Prepares and submits on therequired format all information necessary for budgeting purposes, on time andaccurately. Ensures that an effective tablereservation system, when required, is in operation. To be fully aware of trends inthe industry and make suggestions for improvement of the restaurant operation. To carry out or ensures thatregular On-the-Job Training for restaurant crew is carried out to acceptablestandards. Ensures that staffing levelsare correct and to agreed standards and are not exceeded without priorconsultation. Ensures that company andstatutory hygiene standards are maintained in all areas. Ensures that the causes ofstaff grievances are investigated and the appropriate action taken. Ensures that profit margins aremaintained, agreed costs are not exceeded through effective control systems. Ensures that the restaurant isclean and well maintained. Ensures that waiters are alwayscorrectly and smartly dressed, that they offer professional and courteousservice to their customers. Ensures that bar is clean andstocked with the stipulated requirements. Ensures that barmen are welltrained, correctly and smartly dressed and serve their customers in aprofessional and friendly manner. Ensures that fire andevacuation drills are held regularly. Manages/oversees the proper andprofitable running of the Restaurant in line with the Companyâ€™s Standard ofOperations (SOPs). Develops initiatives to buildsales, profitability & guest counts. Safeguards and manages companyassets Ensures monthly safety meetingsare conducted & recommendations are acted upon as appropriate. Liaiseswith relevant government agents/agencies on behalf of the company.