● Coordinate daily front of the house and back of the house restaurant operations;
● Deliver superior service and maximise customer satisfaction;
● Respond efficiently and accurately to customer complaints;
● Regularly review product quality and research new vendors;
● Organise and supervise shifts;
● Appraise staff performance and provide feedback to improve productivity;
● Estimate future needs for goods, kitchen utensils and cleaning products;
● Ensure compliance with sanitation and safety regulations;
● Manage restaurant’s brand image and continuously progress to improve it;
● Control operational costs and identify measures to cut waste;
● Create detailed reports on weekly, monthly and annual revenues and expenses;
● Promote the brand in the local community through word-of-mouth and restaurant events;
● Recommend ways to reach a broader audience (e.g. discounts and social media ads);
● Train new and current employees on proper customer service practices;
● Implement policies and protocols that will maintain future restaurant operations; and
● Any other duties as required by the Company or management.