Manage restaurant environment, handle and schedule regular maintenance and upkeep of restaurant, such as pest control, servicing, etc Schedule staff roster to ensure good and sufficient allocation of manpower for service Ensure balanced allocation of duties and shift to staff, following regulated work hours and rest days Handle customer feedback calmly, professionally and efficiently at all times, resolving any disputes and recovering service effectively Stand-in and cover duties of any area requiring support Ability to work under demanding and strenuous situations To perform overtime whenever required To check and maintain outlet repair and maintenance duties Attend any necessary training in relation to restaurant operations Ensure the outlet is run in an efficient manner and proper service is offered at all times Manage restaurant inventory levels, handling purchasing of necessary items when necessary Oversees overall day-to-day operations in the Dining Hall area, Pantry and Stewarding sections Ensure areas are well equipped, well prepared, clean and safe for operations, before and after each shift Ensure equipment, cutleries and crockeries are in good condition and in sufficient quantities for operations Keeping the management /Chef updated on any food delay, complaints and customers feedback Oversees overall operations in Private rooms, ensuring smooth flow of service Ensure all special requirements needed for service or food are prepared for and carried out for customers Resolve any reservation and cashiering issues Handle restaurant petty cash disbursements and reimbursements Any other ad-hoc duties assigned