1. Leads the restaurant team to maximize restaurant sales, provide excellent customer service, and reducing costs. 2. Keeps updated with restaurant’s P&L, and focusing to achieve it’s budget. 3. Conveys guests’ comments on the outlet and food service and the operation of his outlets in the logbook. 4. Briefs his staff daily, and inform them about any special events, ..ect. 6. Responsible for the scheduling of his staff, attendance sheet, proper set-up, and ensure that good hygienic standards in service areas are always maintained. 7. Checks up the restaurant situation, set up, equipments and maintenance, and makes sure of the proper appearance of his staff. 8. Control store requisition. 9. Assigns and supervises all duties and responsibilities of his staff, checking the furniture of his restaurant, music, lighting, temperature, electrical appliance. 10. Maintain an accurate reservation system to advise the chef of the numbers of special requests and reservations. 11. Assists in the planning of new menus, promotions, and make training to his staff to be professional 12. Try to increase sales through guest contact using his up-selling skills. 13. Control operating equipments in the outlet. * Communications: 1. Conducts briefing meetings for his staff as well as attending the food and beverage meeting and other meetings as required by Operations Management. 2. Maintains good relations with his staff, kitchen, and other outlets. 3. Make sure that his outlet is properly staffed at all times, and to be responsible for the staff administration like holidays, cooperation, etc... 4. Coordinates with other outlets and Personnel departments for ensuring that policies and procedures are followed on matters like discipline, grievance handling, transfer, job description, ...ect 5. Maintains a high standard of staff development. 6. Identifies training needs and takes appropriate actions. Organizes training sessions and communication meeting on a regular basis, as well as on-the-job training liaising with Operations and Training Managers. 7. Ensures that the staffs are aware of and comply with fire, hygiene, health and safety regulations. 8. Performs any other duties assigned by the Operations Manager.