• To maintain a high customer service focus by approaching the job with the customer always in mind.

• Control reservation and seating of the outlet with regards to service standards. • Ensure the correct and consistent service techniques for various meals periods to be demonstrated by all team members.

• Achieving goal and adapting to changing business conditions.

• Budget management. •

Control usage of all food and beverage items and appropriate usage of equipments, tools and service equipment.

• Prepare manning schedules, which allow for appropriate service while controlling labor cost and overtime.

• Promote good public relations and handle complaints or concerns of guest.

• Handle all inventories directly involved with the operation of the outlets. • Control standards, performance, employees conduct, dress code, appearance, sanitation according to established policies.

• Assist in the weekly training of the team member to maintain the highest possible service standards.