Assumes the total responsibility of managing an establishment, usually with other managers and executives as direct subordinates;
Implements the company’s policies with a view to achieving their objectives.

Controls supply and distribution of all house-use linen and staff uniforms;
Maintains constant checking on uniform and linen supply;
Stores and controls replacement of household supplies;
Keeps up-to-date stock records;
Checks and repairs staff uniform/house linen and Provides service to guests when required;
Repairs curtains and drapes.

Ensures smooth and efficient running of the internal systems and procedures;
Ensures prompt and efficient centralised office and supporting services for all departments.

Formulates and supervises the implementation of personnel policies, procedures and regulations;
Maintains amicable staff relations;
May design and carry out training programme for employees of an establishment;
Plans and implements effective training programmes for all levels of staff;
Co-ordinates and controls internal and external training;
Advises management on training and management development trends;
Acts as course leader in specific training programmes;
Provides counselling for employees;
Determines the effectiveness of training activities.

Establishes standards of food quality and preparation;
Develops new menus;
Co-ordinates with other departments on food selection and storage;
Supervises performance and discipline of kitchen staff;
Carries out inspection and maintenance of the kitchen set-up;
Prepares cost lists and requisitions on market items.
Carries out hygiene inspection with hygiene manager on a regular basis.

Takes dictation and transcribes letters, reports and memos;
Answers telephone, screens calls and takes messages;
Prepares replies to routine enquiries;
Maintains daily calendar and appointment schedules.
Performs secretarial duties;
Handles odd jobs and run errands for the General Office.

Plans, organises, directs and controls operation of food and beverage facilities in an effective way;
Analyses operation costs and closely liaises with purchasing manager;
Determines payroll and operating costs so as to establish food and beverage prices;
Makes improvements in service procedures and guest relations;
Organises special food and beverage promotions and festivals;
Makes contacts with clients regarding functions;
Co-ordinates with Executive Chef in menu planning and staffing;
Studies market trends by visiting other establishments.
Carries out food hygiene programme in the restaurant operation.