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