Reports to Manager on Duty
Duties and Responsibilities
- To promote and maintain company standards of quality, service, presentation and cleanliness
- Maintain profitability through increased sales and reduced costs whilst maintaining company operating standards
- Ensure that all company policies and procedures are adhered to and staff receive all of the required training in compliance with all statutory and company procedures
- To take an active role in coaching and developing junior staff
- To control the pace of service ensuring good rapport with customers, ensuring all duties and daily administration are completed within the time frames
- To consistently motivate staff to achieve the highest level of service and adopt a balanced approach to dealing with staff problems and issues
- To follow the marketing plan as directed by the general manager
- To work together with your fellow managers, to ensure that your restaurant achieves it’s full potential
- To maintain the ethos and style
- To take an active interest in the running of the kitchen