• Overseeing the operations of a specific outlet within a hospitality establishment
• Managing the staff
• Ensuring customer satisfaction
• Maintaining the outlet’s financial performance
• Implementing marketing strategies
• Preparing budgets
• Supervising staff
• Ensuring that guests receive exceptional service
• Managing and training personnel
• Setting objectives
• Ensuring that the outlet meets sales targets
• Monitoring the kitchen for cleanliness and adherence to food and drink safety laws
• Hiring kitchen staff and performing regular performance reviews
• Strategizing with top management about new dining options and programs
• Helping cook and serve meals and beverages when necessary