- Oversee the day-to-day operations of the restaurant, including opening and closing procedures.
- Ensure adherence to health and safety standards, cleanliness, and hygiene regulations.
- Monitor inventory levels and coordinate with suppliers for timely deliveries.
- Recruit, train, and supervise restaurant staff, including servers, kitchen staff, and support personnel.
- Provide ongoing training to enhance staff skills and maintain a high level of service.
- Maintain and enhance customer satisfaction by ensuring a welcoming and positive dining experience.
- Address customer concerns or complaints promptly and professionally.
- Interact with customers to gather feedback and implement improvements.
- Manage restaurant budgets, including monitoring sales, expenses, and profitability.
- Implement cost control measures without compromising the quality of service.
- Collaborate with chefs and kitchen staff to plan and execute menu offerings.
- Stay informed about food trends and customer preferences to update and improve the menu.
- Collaborate with the marketing team to develop and implement promotional strategies.
- Participate in planning and executing special events or themed nights.
- Monitor and control inventory levels, minimizing waste and optimizing costs.
- Conduct regular inventory audits and coordinate with suppliers for efficient stock replenishment.
Requirements:
- Proven experience in a managerial role within the restaurant industry.
- Strong understanding of restaurant operations, including front-of-house and back-of-house processes.
- Excellent communication and interpersonal skills.
- Familiarity with local food safety and hygiene regulations.
- Leadership and team management skills.
- Customer-focused mindset.
- Strong problem-solving and decision-making abilities.
- Flexibility to adapt to a fast-paced environment.
- Passion for the culinary arts and the hospitality industry.
