1. Align restaurant goals with the hotel’s annual business strategy.
2. Develop strategies with HOD to maintain market leadership.
3. Conduct competitor analysis and implement tactical plans.
4. Monitor financial performance against budget regularly.
5. Drive daily revenue and participate in revenue meetings.
6.Control costs to achieve targeted EBITDA margins.
7.Optimize menu pricing through cost analysis and menu engineering.
8.Ensure proper inventory, requisition checks, and stock control.
9.Conduct daily briefings to review operations and team performance.
10. Maintain equipment, reduce breakage, and ensure operational efficiency.
11. Deliver superior guest experience and handle complaints effectively.
12. Monitor guest feedback and personalize services for key guests.
13. Manage recruitment, training, performance, and team development.
14.Ensure compliance with audits, hygiene, and legal standards.
15. Implement safety practices including risk assessment and adherence to protocols
