managing all over the operation
	Prepare and review the cost of food and overhead cost.
	Taking the briefing of supervisor and Sub-ordinate regarding reservation, sales, friendly Waiter      
	and Personal Hygiene
	Prepare Menu strategy  and Items Movement report 
	Cover sales Report and preparing profit & loss statement
	Resolve customer complaints and ensure health and safety regulations are followed
	Negotiate arrangements with suppliers for food and other supplies
Negotiate arrangements with clients for catering or use of facilities for banquets or receptions