Jaf Siddiqi is the operations director at Viva Brazil, the restaurant which opened in Castle Street last September.Jaf, 30, lives in Manchester. This is his working day:

6.30am: Time to get up. I have a shower, iron my shirt and check my emails before I head out the door.

7.30am: I get in the car and begin the 50-minute journey from my apartment in Manchester to Viva Brazil’s head office in Liverpool.

I rarely listen to the radio on my way to work, as I like to use this time to organise my thoughts and prioritise for the day ahead. It’s the only time during the day where I am alone for more than 10 minutes.

8.30am: I grab my first double espresso macchiato – I drink up to eight of these a day – before heading to my office to go through all my morning emails, post and invoices.

9.45am: I check through Viva Brazil’s comment cards from the previous day. This is the best way to learn how the business is performing operationally. Great to see we have received another 26 cards, all with glowing feedback about the food, atmosphere and service.

10am: First meeting of the day with wine suppliers from London. This is our first peek at the complete collection of Brazilian Miolo wines, which are the latest addition to our wine list.

This now boasts over 95 different wines, all individually selected by ourselves. I never considered myself to be much of a wine person before, but I have certainly developed a taste for fine wines and definitely have my preferences.

11.30am: Today we have an induction for our newest recruits in Liverpool. All our new starters have a company induction in their first two weeks of working for us.

For me, this is a crucial part of their employment and I always relish the opportunity to let them know exactly who we are, what we stand for and what is expected of them.

While the inductions usually last up to three hours, I always lead the first 40 minutes before handing over to Viva Brazil’s manageress, Sadie.

12.30pm: I grab a quick bite to eat in the restaurant, resisting the daily temptation to chomp through the 15 different meats, before meeting with John, our designer, to finalise the presentation of our new cocktail list which is being introduced.

2pm: Another meeting, this time with the management team at Viva Brazil. We discuss the business on the books, any staffing and operational issues, promotions and have a general catch- up.

I also take this time to give praise where due and discuss areas where we need to improve. It is important to keep the team motivated and make sure they are happy and fully focused in their roles.

3.30pm: Time for another macchiato. I sit down to review the critical path for the opening of our Glasgow restaurant. It is crucial that we are organised and take every minor detail into account to ensure we deliver on schedule.

5.30pm: I head to the restaurant floor and check everything is running smoothly prior to the evening’s business.

I like to take this time to talk to the staff on duty and provide and give them the opportunity to address me directly with any questions or issues they might have.

6pm: Back to the office to round up the day’s business. I also draft our newsletter and take time out to go through and update our social media pages on Facebook and Twitter.

7.30pm: I get in to the car and start my journey home, this time with the radio on. And for dinner – I think I’ll stay off the steak until tomorrow.