To oversee all the operations of the Dining Area and Kitchen which includes but not limited to the following: • Oversee, evaluate and improve all the Dining and Kitchen Services procedure. • Assign and supervises all staff activities and function to ensure a good quality service is being offered to the customer/s. • Keep a close coordination with and between the kitchen Head Chef and the Dining Area Manager to ensure that the company standards and objectives are being followed and to keep a good relation between the Dinning and Kitchen staff. • Sustain harmonious relations with the customers and play the role of a Customer Relation Officer. • Maintains healthy relationship among all employees and supervisors. • Review and update the company service standards at all times, in order to upgrade the services and reach the company′s objective and goals. • Keep a constant coordination with the Head Chef to improve the restaurant′s menus to live up to the expectations of the customers. • Prepares and makes reports and analyze on store′s gross sales on a daily, weekly and monthly basis. • Responsible in the inventory and auditing of all store supplies and equipments. • Makes Strategic Planning for the improvement of products and services in order to meet the sales target quota. • Makes constructive suggestions and proposals to the higher management concerning promos and marketing to attract sales and patronage. (e.g. giveaways, menu variations… etc) • Set up and keep up the standards and procedure for the Catering Sales. • Promote the Catering Sales by establishing an effective catering sales and marketing policy. • Do any other tasks that may be required and assigned by the management.