To ensure maximum guest satisfaction in order to increase sales by promoting repeat business.
To directly implement and maintain the standards of service quality pertaining to his/her area of responsibility by providing the best possible service to the guests.
To directly and without fail implement the training system established by the Restaurant Manager for increased efficiency.
To directly give maximum care to the maintenance of the physical assets of the outlets within his/her responsibility in order to keep them in the best possible functional state.
To ensure that all handling procedures for all perishable food & beverage are followed in order to guarantee maximum sanitation and quality of the finished product.
To ensure that wastage and spoilage of products are maintained to the minimum level.