Actively review guest comments and feedback, communicate, with the team members and implement procedures to enhance guest satisfaction ➢ Maintain a consistent focus on improving the overall flow of the operation, seeking ways to maximize and improve the operation through productivity management. ➢ To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities. ➢ To have a complete understanding of and to adhere to organization policy relating to Fire, Hygiene, Health and Safety. ➢ Implement and drive the departments 12-month promotional calendar and liaise directly with Marketing and Restaurant Reservation Manager to make sure the creative to support the calendar is actioned in a timely manner. ➢ Adhere to and monitor departmental operating expenses as per departmental budget and forecast. ➢ Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets. ➢ Supervise and organize all major department projects including planning, sourcing and implementation of all related tasks in liaise with team member. ➢ To work closely with the operation Manager & Director of F&B to produce monthly financial reports timely & accurately. ➢ Ultimately responsible for all aspects of Micros including training, preventative maintenance, screen design and presentation and accuracy.