You will be responsible for operations for all restaurants, managing and coordinating the daily operations of the restaurant to ensure efficient and effective service delivery.
- Staff Management:Recruit, train, and supervise restaurant staff.
Schedule and allocate tasks to ensure smooth operations.
Conduct performance evaluations and provide feedback to employees.
Address staffing issues and enforce disciplinary actions when necessary.
- Customer Service:Monitor and enhance customer service standards.
Resolve customer complaints and issues promptly.
Ensure a positive and welcoming dining experience for customers.
- Operational Efficiency:Develop and implement operational policies and procedures.
Optimize workflow and streamline processes to improve efficiency.
Monitor inventory levels and order supplies as needed.
Coordinate with vendors and suppliers.
- Quality Control:Maintain high-quality standards for food and service.
Conduct regular inspections to ensure compliance with health and safety regulations.
Address any issues related to food quality or service standards.
- Financial Management:Monitor and manage budgetary constraints.
Control operational costs and maximize profitability.
Prepare and analyze financial reports.
- Marketing and Promotion:Collaborate with marketing teams to promote the restaurant.
Implement marketing strategies to attract new customers.
Plan and execute promotions and events.
- Compliance:Ensure compliance with health and safety regulations.
Stay informed about industry trends and changes in regulations.
Address any legal or compliance issues promptly.
- Communication:Maintain effective communication channels within the team.
Collaborate with other departments and management.
Provide regular updates to senior management.
