• Consistently offer professional, friendly, and engaging service
• To ensure that the monthly forecasted food and beverage revenue figures are achieved.
• To strictly adhere to the established operating expenses and that all costs are controlled.
• To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment, and FF&E requirements in line with the compilation of the Annual Business Plan.
• To ensure that the outlet is managed efficiently according to the established concept statements.
• To ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
• To assign responsibilities to subordinates and to check their performance periodically.       
• To conduct daily pre‑ and post-shift briefings with employees on preparation, service and menu.
• To handle all guest complaints, requests, and enquiries on food, beverage and service.
• To plan and implement an effective sales plan and promotional activities in the outlet.         
• To provide the Director of Food and Beverage with recommendations for the advertising campaign and assist in putting together the advertising brief and attend subsequent meetings.