Manager:

• Ensure guests receive excellent customer service 
• Demonstrate a high level of knowledge – be familiar with the entire staff, property, menus, policies, procedures and updates 
• Answer questions regarding the menu or specials and coordinate between FOH to BOH
• Monitor from end presentation and ensure that restaurant service and quality standards are constantly met
• Monitor employee attendance  – presence, punctuality, control over\under staffing  
• Processing Payments
• Train future managers when necessary
• Engage customers is positive dialogue to ensure return business and take and resolve any complaints from them
• Deal with customer complaints or problems with a positive attitude
• Crisis management – promptly and knowledgeably solve any problems or issues that prevent a correct service flow.
• Ensure that all staff members comply with the safe food handling procedures. Supervise food preparation and cooking activities to ensure compliance with health and hygiene principles of the restaurant
• Assist restaurant management in developing and implementing core business and marketing plans
• Get acquainted with daily specials menu
• Train other employees when necessary
• Provide backup to trainees by offering excellent teaching and guidance
• Alert GM about unresolved issues with staff, customers, equipment, premises etc.
• Keep track of inventory and order supplies as needed
• Perform restaurant opening and closing activities 

Competencies

• Fluent in English
• Excellent people skills with a friendly attitude
• Patience and customer-oriented approach
• Sociable, polite, courteous 
• Attention to cleanliness and safety 
• Sensitivity to Food Allergies/ Intolerances
• Teamwork, communicative, attentive
• Motivated, energetic, stress tolerance and 
• Multi tasking, high awareness and attention to details 
• Menu Knowledge (ingredients, allergies, availability, preparation)
• Availability to work nights, weekends, and holidays