- Coordinate with relevant departments to develop a set of standards for assessing the quality of service processes, hygiene ... in the restaurant, organize and supervise the implementation.
- Periodically coordinate with relevant departments to develop operational plans for the restaurant (monthly, quarterly, annually), coordinate with the chef to propose new menus upon request.
- Coordinate daily activities of the restaurant (a la carte, afternoon tea), check and edit the process according to the experience needs of the main customer file
- Coordinating casual dining restaurant activities, and knowledgeable about wine.
- Coordinate with related departments to develop Marketing - Communication plans for the restaurant and organize the implementation when the plan has been approved.
- Restaurant representatives handle problems arising with customers when junior staff cannot solve them.
- Implement the approved financial plan, ensuring the sales and profit targets.
- Building the human resources system for the restaurant and training staff: booking, serving, bartending, bartending, supervisory roles, ensuring enough human resources to fulfill assigned requirements, formulating policies personnel, reward - punishment.
- Regularly monitor the purchase of goods. Control the maintenance, periodic maintenance of all kinds of machinery and equipment in the restaurant and organize repair when there is a breakdown.