• Responsible for overall operations of the outlet. • Directs worker training programs, resolve problems and evaluate employee performance in all working stations namely kitchen, dining and counter station. • Monitor food preparation methods, portion sizes, and garnishing and presentation of food in order to ensure that the food is prepared and presented in an acceptable manner. • Monitor budgets and payroll records, and review financial transactions in order to ensure that the expenditures are authorized and budgeted. • Oversees staffing of kitchen, counter and dining area operations. • Maintains health, safety and sanitation levels. • Implements company’s established standards for personnel performance, service to customers and equipment maintenance. • Interacts with internal and external customers to build positive relationship with them. • Investigate and resolve complaints regarding food quality, service or cleanliness. • Performs detailed financial duties such as directing payroll operations, handling large sums of money, and taking inventory. • Problem-handling and coping with the unexpected are the daily tasks. • Maintains excellent level of Quality, Service and Cleanliness in the restaurant at any given period of time. • Directly involved with the development of the employees with the support from the Human Resource and Training Department. • Supervises workers and plans staff schedules. • Works long hours that usually include evenings, holidays and weekdays.

• Work under pressure, solve problems, and deal effectively with the public. • (Oral Expression) Communicate information and ideas effectively both orally and written to convey information so others will understand. • (Oral Comprehension) Listen to and understand information and ideas presented through spoken words and sentences. • (Near Vision) See details at close range (within a few feet of the observer). • (Written Comprehension) Read and understand information and ideas presented in writing. • (Information Ordering) Arrange things or actions in a certain order or pattern according to a specific rule or set of rules. • (Time Sharing) Shift back and forth between two or more activities or sources of information. • (Number Facility) Add, subtract, multiply or divide quickly and correctly. • (Mathematical Reasoning) Choose the right mathematical methods or formulas to solve a problem. • (Deductive Reasoning) Apply general rules to specific problems to produce answers that make sense. • (Coordination) Adjust actions in relation to others’ actions. • (Time Management) Manage one’s own time and the time of others. • (Management of Personnel Resources) Motivate, develop and direct people as they work, identifying the best people for the job. • (Service Orientation)Actively look for ways to help people. • (Management of Material Resources) Obtain and see to the appropriate use of equipment, facilities, and materials needed to do certain work. • (Critical Thinking) Use logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. • (Judgment and Decision-Making) Consider the relative costs and benefits of potential actions to choose the most appropriate one. • (Social Perceptiveness) Be aware of others’ reactions and understanding why they react as they do. • Plan and organize the work of others.