Job Description:
Key Responsibilities:
- Operational Management:
- Oversee the daily operations of the restaurant, ensuring high standards of service, cleanliness, and food quality.
- Develop and implement operational policies and procedures to optimize efficiency and customer satisfaction.
- Manage restaurant staff, including hiring, training, scheduling, and performance evaluations.
- Monitor inventory levels and order supplies as needed to maintain smooth operations.
- Customer Service:
- Ensure that customers receive a warm welcome and excellent service throughout their dining experience.
- Address customer complaints and resolve issues promptly and professionally.
- Maintain a customer-focused attitude and lead by example in providing top-notch service.
- Financial Management:
- Prepare and manage budgets, controlling expenses while maximizing revenue.
- Monitor financial performance and develop strategies to achieve financial targets.
- Implement cost-effective measures to enhance profitability.
- Quality Assurance:
- Enforce food safety and hygiene standards to comply with local regulations.
- Conduct regular inspections to ensure the restaurant meets health and safety standards.
- Collaborate with the kitchen team to maintain consistent food quality and presentation.
- Marketing and Promotion:
- Develop and execute marketing initiatives to attract and retain customers.
- Collaborate with the marketing team to plan and implement promotional campaigns.
- Monitor and respond to customer reviews and feedback on social media and review platforms.
- Staff Development:
- Provide ongoing training and development opportunities for staff to improve their skills and customer service.
- Foster a positive work environment that encourages teamwork and employee satisfaction.
- Inventory and Stock Control:
- Manage inventory levels efficiently to minimize wastage and control costs.
- Conduct regular stock audits and implement inventory control measures.
3+ Years of Experience Required!