• Developing and implementing procedures, control systems for maintaining hygiene and quality standards.
• Leading efforts for streamlining processes and generating cost savings in operations.
• Responsible for making group reservations and coordinating with clients to resolve their concerns/needs.
• Ensure profitability of operations and supervise all aspects of Restaurant management including menu-planning, monitoring food service to ensure compliance with quality & hygiene standards.
• Co-ordinate with supporting teams for upkeep of restaurant and operating equipment in perfect working order through preventive periodic maintenance and as applicable.