Supervise the food preparation and presentation process, ensuring high quality items and conformitywith the set standards and techniques, check the quantity/quality of displayed items and takenecessary actions upon neededPerform, during rush hour and upon need, the tasks of greeting, taking food orders, serving guestswhile informing kitchen/bar staff and waiters to act accordinglyImplement adequate hygienic policies and procedures and ensure that health and safety regulationsare followed at all times in the restaurantHandle customers’ complaints appropriately while ensuring continuous client satisfactionMonitor, on a daily basis, F&B costs and review the operation’s budget with the Manager and overviewthe restaurant’s set targets taking necessary measure to meet themManage all operations relating to restaurant's function such as participating in the opening and closingprocedure, checking maintenance, managing shills and liaising with the purchasing departmentMonitor performance of stewards and handle tips calculation and distributionControls inventory, monitors revenues and modifies procedures and prices: