- Daily restaurant operations, including managing staff, ensuring customer satisfaction, and maintaining a clean and organized restaurant environment.
- Recruiting, training, and supervising restaurant staff, including conducting performance evaluations and addressing any employee issues or concerns.
- Managing restaurant inventory, including ordering food and supplies and monitoring usage and waste.
- Analyzing financial data to identify trends and opportunities for cost savings and revenue growth.
- Planning and overseeing restaurant events and promotions; coordinate catering events from planning to execution, ensuring that all client needs are met.
- Maintaining relationships with customers, vendors, and other business partners.
- Ensuring that restaurant equipment and facilities are properly maintained and repaired as needed.
- Handling customer complaints and resolving any issues to ensure customer satisfaction.
2. SKILLS / QUALIFICATION
- Several years of experience in restaurant management, including experience in a leadership role.
- Excellent leadership and communication skills, with the ability to effectively manage and motivate a team.
- Strong business acumen and financial management skills, with the ability to analyze financial data and make sound business decisions.
- Experience in creating and implementing policies and procedures to ensure compliance with health and safety regulations, guest service standards, and other operational requirements.
- Ability to work in a fast-paced environment and adapt to changing circumstances.
- Strong organizational skills, with the ability to prioritize tasks and manage multiple projects simultaneously.
- Excellent customer service skills, with the ability to interact professionally with guests and handle customer complaints and issues.
- Proficiency in restaurant management software and other technology tools used in the industry.
