Operational Management: Oversee daily restaurant operations, ensuring smooth service, high food quality, and compliance with health and safety regulations.
Staff Management: Recruit, hire, train, and supervise staff. Schedule shifts, manage labor costs, conduct performance evaluations, and resolve staff conflicts.
Customer Service: Ensure high customer satisfaction by addressing complaints promptly, interacting with guests, and fostering a welcoming atmosphere.
Financial Management: Manage the restaurant's budget, monitor revenue and expenses, handle transactions, and prepare financial reports to ensure profitability.
Inventory and Supply Management: Order and maintain inventory, manage vendor relationships, conduct regular checks, and control waste.
Marketing and Promotion: Develop and implement marketing strategies, plan promotional events, and manage the restaurant's online presence and social media.
Quality Control: Ensure high standards of food quality and service, monitor customer feedback, and maintain cleanliness and hygiene.
Compliance and Safety: Ensure compliance with all regulations, enforce safety protocols, and conduct regular safety and hygiene inspections.
Event Planning: Coordinate and manage special events and private parties, working with clients to plan menus and event details.
Administrative Duties: Maintain records of schedules, payroll, and inventory. Handle administrative tasks, prepare budgets, and manage financial records.
