1. Staff Management**

2. Customer Service********

3. Operations Management********

4. Financial Management********

5. Quality Control********

6. Event Co-ordinations********

7. Marketing and Promotions********

8. Record Keeping and reporting **

a) Supervise and coordinate the activities of restaurant staff, including servers, and stewards. b) Schedule shifts and assign tasks to ensure adequate staffing levels during peak and offpeak hours.******

c) Train new employees on restaurant policies, procedures, and customer service standards.******

d) Monitor staff performance, provide feedback, and conduct performance reviews.** e) Ensure that customers receive high-quality service and address any complaints or issues promptly.****** f) Greet and interact with customers to ensure a positive dining experience.******

g) Handle special requests and accommodate dietary restrictions or allergies as may be required from time to time.**