1- Responsible directly for all operations with a good quality, cleanliness and service to achieve optimum performance and quality
2 - Responsible for achieving the goals and plan of the company specified for him (sales - costs - guest satisfaction - quality of products).
3 - Responsible for the implementation of the company's internal and external regulations, policies and policies.
4 - Responsible for the management of all employees of the restaurant and raise the level of productivity to the maximum.
5 - Responsible for training and follow-up training of all employees (new - old) as planned by the Training Department.
6 - Responsible for the availability of all materials necessary for operations in quantities commensurate with the size and nature of work.
7 - Responsible for the availability of standard health and professional conditions for workers and raw materials and places of processing and preparation and places of service for guests, external or internal.
8- Responsible for following up maintenance and repair of all equipment used in preparation, processing and service in coordination with the Engineering Department.
9 - Responsible for submitting the required reports (daily - weekly - monthly - annual) or asking for help to help other departments to speed the decision on the exact dates or according to the timing of their request.
10 - Responsible for solving any problems to customers in the right way.
11 - responsible for reporting the Director of all administrative and operational details of the working day if asked for a grant.
12 - Responsible for creating a spirit of interest in the critical hours of workers.
13 - Responsible for the development of human resources inlaid and create a new generation for each function of the restaurant.
14 - Responsible for the availability of all raw materials necessary to operate the restaurant to the best of all. And be financially responsible to the company for lack of revenue due to lack of raw material if the reason was due to mismanagement of the restaurant.
