Responsible for identifying business opportunities, building and maintaining client relationships, negotiating deals, and creating strategies to drive growth.
Responsibilities include:
• recruiting, training and supervising staff
• agreeing and managing budgets
• planning menus
• ensuring compliance with licensing, hygiene and health and safety legislation/guidelines
• promoting and marketing the business
• overseeing stock levels
• handling customer enquiries and complaints
• taking reservations
• problem solving
• preparing and presenting staffing/sales reports
• keeping statistical and financial records
• assessing and improving profitability
• setting targets
• liaising with customers, employees, suppliers, licensing authorities and sales representatives
• making improvements to the running of the business and developing the restaurant
Qualifications and training required
- Relevant degree in business studies, management, hospitality management or hotel and catering.
- Practical hotel, catering, restaurant, waitressing or customer service work experience is essential.
Key Skills
- Excellent customer service skills
- Commercial awareness
- Flexibility
- Good interpersonal skills
- Communication skills
- Problem-solving skills
- Organisational skills
- Teamwork skills
