Duties and Responsibilities:
- To ensure the restaurant operation (opening, closing and service) is operated in line with procedures, present to regularly open up and close up the restaurant at all times.
- Oversees restaurant operation, ensuring compliance with health, safety, food handling, and hygiene standards.
- Ensures customer satisfaction with all aspects of the restaurant and dining experience.
- Handles customer complaints, resolving issues in a courteous manner.
- Ensures compliance with alcoholic beverage regulations.
- Estimates food and beverage costs.
- Manages inventory and purchases food and supplies.
- Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
- Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service.
- Collaborates with chefs to develop appetizing menus.
- Maintains sales records and tracks cash receipts.
- Prepares and submits operations reports and other documentation requested by the Director.
- Train new and current employees on proper customer service practices
- Performs other duties as assigned.
