Basic Function:
Assist the Manager in maximizing restaurant profits by achieving sales goals, controlling costs, and ensuring high customer service standards through effective staff management.

Essential Duties and Responsibilities:

1. Develop a skilled team to support the restaurant's goals.
2. Lead a team to create an exceptional dining experience.
3. Manage front-of-house operations and support the Head Chef to ensure quality food and profitability.
4. Assist in staff development and maintain high service levels.
5. Participate in inventory management of food and beverages.
6. Ensure high hygiene standards and health and safety compliance.
7. Generate monthly reports and track customer feedback.
8. Help manage operational issues and track defects.
9. Maintain the building, assets, product quality, and service standards.
10. Ensure excellent customer relations and hospitality.
11. Comply with all regulations within the restaurant.
12. Follow company policies and guidelines.
13. Handle hiring, training, performance appraisals, and employee management.
14. Conduct monthly staff meetings to communicate key information.
15. Ensure all staff are trained in their roles.
16. Control and secure cash and payment methods.
17. Plan shifts to maintain peak customer service and product quality.
18. Monitor the restaurant environment and make adjustments as needed.
19. Evaluate restaurant performance against standards and competitors.
20. Stay proactive to changes in market trends.
21. Undertake strategic projects as required.
22. Assist with operational issues in other restaurants.
23. Provide consultative hospitality services to designated groups.
24. Perform other related tasks as assigned.