Anchal Anchal

➢ Take responsibility for the business performance of the restaurant and make sure we are performing as per expectations drawn up during our meetings.

➢ Analyses and plan restaurant sales levels and profitability and provide inputs in the capacity of the manager drawn from the day to day activities.

➢ Organise marketing activities, such as promotional events and discount schemes and research what our competition are doing and keep up with them.

➢ Prepare reports at the end of the week, including progress report of the staff, incident reports and Health & safety concerns.

➢ Provide training to the staff and issue warnings if repeat offences are made.

➢ Set budgets or agree them with senior management during management meeting.

➢ Plan and coordinate menus and consult with the kitchen staff to increase efficiency.

➢ Recruit staff if required especially during peak bodies provide training to junior staff and provide motivation when required.

➢ Respond to customer queries and complaints on daily basis and reprimand staff if necessary and resolve all customer complaints, if possible.

➢ Meet and greet customers, organize table reservations, and offer advice about menu choices.

➢ Maintain high standards of quality control, hygiene and health and safety; check stock level order supplies when needed.

➢ Take responsibility for the business performance of the restaurant and make sure we are performing as per expectations drawn up during our meetings.

➢ Analyses and plan restaurant sales levels and profitability and provide inputs in the capacity of the manager drawn from the day to day activities.

➢ Organise marketing activities, such as promotional events and discount schemes and research what our competition are doing and keep up with them.

➢ Prepare reports at the end of the week, including progress report of the staff, incident reports and Health & safety concerns.

➢ Provide training to the staff and issue warnings if repeat offences are made.

➢ Set budgets or agree them with senior management during management meeting.

➢ Plan and coordinate menus and consult with the kitchen staff to increase efficiency.

➢ Recruit staff if required especially during peak bodies provide training to junior staff and provide motivation when required.

➢ Respond to customer queries and complaints on daily basis and reprimand staff if necessary and resolve all customer complaints, if possible.

➢ Meet and greet customers, organize table reservations, and offer advice about menu choices.

➢ Maintain high standards of quality control, hygiene and health and safety; check stock level order supplies when needed.