Implement, monitor and control Food & beverage service daily operating standards together with Sr F&B Manager
Liaise with the Outlet Chef to ensure that all food items are produced according to the set standards
Assist in the recruitment and selection of new staff for the restaurant, ensuring that headcounts are kept within agreed budget levels and that the Human Resources department is involved at all times
Deliver on-and-off job training as required when team has new joiners
Prepare weekly duty rotes and to minimize overtime, where possible
