- Supervise daily restaurant operations to ensure that the highest standards of delivery are met.

-Maintain the highest level of customer service quality.

-Maintain an excellent relationship with all restaurant guests during service hours.

- Respond immediately to all customer complaints to ensure that proper corrections are made.

- Improve and stabilize existing processes and routines.

-Human resource management entails managing and motivating a team, as well as

continuously improving staff professional and interpersonal skills through training, counseling,

and coaching.

-Working closely with the Executive Chef and the Resort Manager, supervise the menu renewal.

-Prepare and review the annual budget, as well as monthly and annual reporting.

-Be in charge of security and hygiene.

-Be in charge of the daily closing of cash desks.

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