• Co-ordinating daily restaurant management operations, take charge of Phone Reservation. (Included during break hours).

• Responsible for opening and closing procedure of the restaurant

• Maximize sales opportunity and control cost within the budget to meet business result.

• Delivering superior food and beverage service and maximizing customer satisfaction

• Responding efficiently and accurately to restaurant customer

enquiries and complaints, problem solving

• Meet and greet customers, organize table reservation and offer advice

about menu and liquor choices

• Overseeing stock levels

• Liaising with customers, employees, suppliers, sales representatives

etc

• Organize and supervise shifts, plan smooth operation of the

restaurant as well as manager the cash drawers and petty cash

• Handling administration and paperwork

• Making improvements to the managing and running of the business

and developing the restaurant

• Ensures that appropriate sanitation and safety standards are met

Singapore SFA requirement

• Formulating strategies, assessing and improving profitability of the

restaurant

• Recruitment, training and supervisory of staffs, diligent and be a team

player

• Any decision making must seek for company director approval

• Other ad-hoc duties as assigned