Shift & Banquet Manager

DUTIES AND RESPONSIBILITIES

• Oversee all front and back of the house restaurant operation

• Oversee health code compliance and sanitation

• Receive customer complaints and resolve problems

• Maintain quality control for all food served

-Training of staff on customer service, kitchen operations and product standards

-Monitors the maintenance of all equipment and ensures that all furniture and installations in the outlet are up to standard, following up immediate repair as deemed necessary

-Leads staff in achieving sales targets/quota

-Responsible for all cash handled, ensuring that all cash are deposited, and change fund/petty cash are accounted

-Control operational costs and identify measures to cut waste

-Guarantee that all products, raw materials, packaging and supplies are at par according to stock levels by preparing and submitting purchase orders.

-Ensure that...