· Give work-related instructions to food and beverage staff in order to ensure quality service to guests;

· Develop and implement training programs for staff on internal service standards of the restaurant;

· Monitor work efficiency and consistency of services and provide ongoing support;

· Ensure that the catering department is effectively managed according to the established initial project;

· Monitor guest satisfaction and responds to guest feedback and complaint to ensure compliance with Guest Satisfaction and Complaint Handling Procedures;

· Participate in monthly counts for the department, is responsible for them when discrepancies or deficiencies are detected;

· Participate in the development of the annual operating budget to determine the planned income and expenses of the catering department, the operated equipment;

· Make suggestions to the Group Operations Director on the necessary improvements related to updating the standard work procedures of the catering department or making any additions to them or deleting any parts;

· Participate in the process of evaluating the performance of employees, determine directions for their development.