Business activities: - Taking responsibility for the business performance of the restaurant. - Analysing and planning restaurant sales levels and profitability. - Organising marketing activities, such as promotional events and discount schemes. - Preparing reports at the end of the shift/week, including staff control, food control and sales. - Creating and executing plans for department sales, profit and staff development. - Setting budgets and/or agreeing them with senior management. - Planning and coordinating menus. Front-of-house: - Coordinating the entire operation of the restaurant during scheduled shifts. - Managing staff and providing them with feedback. - Responding to customer complaints. - Ensuring that all employees adhere to the company's uniform standards. - Meeting and greeting customers and organising table reservations. - Advising customers on menu choice. - Recruiting, training and motivating staff. - Organising and supervising the shifts of kitchen, waiting and cleaning staff. Housekeeping: - Maintaining high standards of quality control, hygiene, and health and safety. - Checking stock levels and ordering supplies. - Preparing cash drawers and providing petty cash as required. - Helping in any area of the restaurant when circumstances dictate.