1. To monitor and review the restaurant’s cash flow, profit & loss statement and other relevant financial information, ensuring finances are effectively managed and profitability maintained.

2. To provide all agreed statistics and reports to the Board of Directors within set timeframes.

3. To work closely with the Executive Head Chef and Director of Human Resources in identifying workforce requirements, recruiting and developing team members against desired behaviours and attitudes.

4. To provide timely and continuous feedback to the Management Team, managing individual and team performance against set Key Performance Indicators.

5. To guide, coach and train the team, addressing development areas and knowledge gaps.

6. To work in partnership with Senior Leadership Teams on other international sites, sharing expertise, knowledge and ensuring consistency of food and service standards are applied throughout.

7. To manage escalated guest complaints and ensure successful resolution in a timely and professional manner, implementing lessons learnt.

8. The above list is not exclusive or exhaustive; post holders are expected to be professional, co-operative and flexible in line with needs of the post, department and the needs of the business.