•	Controls profit & loss, by following cash control / security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions
•	Taking responsibility for the business performance of the restaurant
•	Analyzing and planning restaurant sales levels and profitability
•	Organizing marketing activities, such as promotional events & discount schemes
•	Preparing reports at the end of the shift / week, including staff control
•	Training & motivating staff
•	Monitor staff’s movement and vacation plan and coordinate with company’s support    department
•	Maintaining high standards of quality control, hygiene
•	Planned new successful menus
•	Handles inventory and ordering of restaurant’s materials and production
•	Make sure all equipment’s are working well & well maintained
•	Make sure that all items are available in all different operation time
•	Helping in any area of the restaurant when circumstances Dictate
