- Driving the day-to-day operations of the restaurant, setting and upholding high standards of hospitality and service;
- Working closely with the culinary team to deliver a compelling offering and overall dining experience;
- Conducting regular trainings to maintain the team's knowledge and uplift skill levels;
- Monitoring inventory, analysing financials, and working with the finance team to optimise costs and maximise profitability;
- Leading and inspiring the team by setting a positive example and fostering a collaborative, supportive, and productive work environment;
- Continuously engaging with guests, stay in touch with guest preferences, and building and growing a following;
- Acting as brand ambassador, representing and promoting the restaurant and group;
- Leading the recruitment of the team, attracting top talent and maintaining a high performing team;
- Establishing and maintaining strong relationships with suppliers and vendors;
- Negotiating favourable pricing, terms, and exclusives to maximise profitability;
- Proactively seeking solutions and ways to continually improve the team and the business.
- Ensure all food safety procedures are strictly adhered to according to sanitary regulations
- Work closely with management to meet revenue objectives
- Implement appropriate strategies to resolve adverse trends and improve sales
- Maintain safe working conditions
- Follow company policies and procedures regarding the handling of cash, property, products and equipment
- Audit inventory levels to ensure product availability, and order products as necessary
- Train and supervise staff
- Pleases customers by providing a pleasant dining experience.
- Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; and enforcing policies and procedures.
- Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; and implementing change.
- Meets restaurant financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions.
- Plans menus by consulting with chefs, estimating food costs and profits, and adjusting menus.
- Controls costs by reviewing portion control and quantities of preparation; minimizing waste; and ensuring high quality of preparation.
- Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.
- Maximizes bar profitability by ensuring portion control and monitoring accuracy of charges.
- Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; and encouraging local businesses to hold social events at the restaurant.
x
