Brij Mohan

#take responsibility for the business performance of the restaurant;
#analyse and plan restaurant sales levels and profitability;
#organise marketing activities, such as promotional events and discount schemes;
#prepare reports at the end of the shift/week, including staff control, food control and sales;
#create and execute plans for department sales, profit, and staff development;
#set budgets or agree on them with senior management;
#plan and coordinate menus;
#coordinate the operation of the restaurant during scheduled shifts;
#recruit, train, manage and motivate staff;
#respond to guests queries and complaints;
#meet and greet guests, organize table reservations and offer advice about the menu and wine choices;
#maintain high standards of quality control, hygiene, and health and safety;
#check stock levels, order supplies and prepare cash drawers and petty cash.