• Manages all functions of the outlet/section service to achieve the optimum outlet profit.
  

• Manages all functions of the outlet/section operation to achieve the optimum quality level of service.
  

• Controls and analyzes, on an on-going basis, the level of the following:
  

• Quality and presentation of food and beverage products Service standard Condition and cleanliness of facilities, fixtures and equipment Guest satisfaction Marketing promotions and collaterals Managing external Food Delivery Merchants
  

• Establishes and maintains effective employees working relationships.
  

• Conducts such functions as coaching, counseling and taking disciplinary actions to ensure the appropriate staff productivity and efficiency.
  

• Conducts training to new hires together with the Outlet Chef
  

• Handles and takes actions to internal and external customer comments, feedback and complaints.
  

• Participates in service as necessary in accordance with the requirements and practices of the outlet/section.
  

• Handles administrative works and keeps updated files on the following restaurant matters:
  

Manuals (Operations Manual, Safety and Security Manual, NEA Booklet, Employees Handbook) Training Modules Promotions Minutes of the staff meetings Miscellaneous

• Any other duties as assigned