• Coordinating daily Front of the House and Back of the House restaurant operations
• Delivering superior service and maximize customer satisfaction
• Responding efficiently and accurately to customer complaints
• Organizing and supervise shifts during Head of Service’s absence
• Training new and current employees on proper customer service practices
• Working with Head of Service to estimate future needs for goods, kitchen utensils and cleaning products
• Ensuring compliance with sanitation and safety regulations
• Oversees stock levels and is responsible for the monthly inventory report if Head of Service is absent
• Controlling and check the weekly supply order for the restaurant
• Managing restaurant’s good image and suggest ways to improve it
• Controlling operational costs and identify measures to cut waste
• Recommendation ways to reach a broader audience (e.g. discounts and social media ads)
• Implementing policies and protocols that will maintain future restaurant operations
• Responsible for the service at the pool site as well as for all events and meetings at the Conference Bungalow
• Other tasks will be assigned by Head of Service and GM