Job Description:
· Collaborate with senior management to develop pre-opening strategies and plans.
· Oversee the hiring process for operational staff, including interviewing, hiring, and training.
· Develop standard operating procedures (SOPs) for various departments, including kitchen, front-of-house, and administration.
· Coordinate with vendors and suppliers to ensure timely delivery of equipment, supplies, and inventory.
· Manage day-to-day operations once the restaurant is open, ensuring smooth functioning of all departments.
· Supervise staff and provide guidance and support as needed.
· Monitor inventory levels and place orders to replenish stock.
· Ensure compliance with health and safety regulations at all times.
· Address customer concerns and resolve issues promptly to maintain customer satisfaction.
· Assist in developing and managing the restaurant's budget.
· Maintain high standards of quality for food, service, and overall guest experience.
· Foster a positive work environment and motivate staff to deliver exceptional service.
Requirements:
· Diploma or Bachelor's degree in Hospitality Management, Business Administration, or related field preferred.
· At least 3-5 years of experience in restaurant management.
· Experience in opening new restaurants or managing operations during the pre-opening phase is highly desirable.
· Excellent communication and interpersonal skills.
· Attention to detail and strong problem-solving skills.
· Willingness to work evenings, weekends, and holidays as required.
