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Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards, Preserve excellent levels of internal and external customer service. design exceptional menus, purchase goods and continuously make necessary improvements. Identify customers' needs and respond proactively to all of their concerns. Lead F&B team by attracting, recruiting, training and appraising talented personnel. Establish targets, KPIs, schedules, policies and procedures. Provide a two-way communication and nurtures ownership environment with emphasis in motivation and teamwork. Report on management regarding sales results and productivity.

In charge of overseeing, coordinating, organizing, and assessing all operations entailed in the effective and smooth-running of food service establish mints .These professionals plan and direct the execution of a wide variety of tasks including overseeing the financial aspects of the restaurant, such as incomes and expenses, managing revenues, and being in charge of employee schedules and payroll. A Head Waiter main goal is to ensure top quality service and products which is what increases the establishment’s recognition, customer affluence, and, eventually, profits

Screening and training restaurant staff. Managing restaurant staff's work schedules. Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained. Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations. Checking in on dining customers to enquire about food quality and service. Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked. Monitoring the restaurant's cash flow and settling outstanding bills. Reviewing customer surveys to develop and implement ways to improve customer service. Resolving customer complaints in a professional manner.