Job Description
-Coordinate daily Front and Back of the House restaurant operations
-Deliver superior service and maximize customer satisfaction
-Respond efficiently and accurately to customer complaints
-Regularly review product quality and research new vendors
-Organize and supervise shifts
-Appraise staff performance and provide feedback to improve productivity
-Estimate future needs for goods, kitchen utensils and cleaning products
-Ensure compliance with sanitation and safety regulations
-Manage restaurant’s good image and suggest ways to improve it
-Control operational costs and identify measures to cut waste
-Create detailed reports on weekly, monthly and annual revenues and expenses
-Promote the brand in the local community through word-of-mouth and restaurant events
-Recommend ways to reach a broader audience (e.g. discounts and social media ads)
-Train new and current employees on proper customer service practices
-Implement policies and protocols that will maintain future restaurant operations
Requirements
-Proven work experience as a Restaurant Manager, Restaurant General Manager or similar role
-Proven customer service experience as a manager
-Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
-Strong leadership, motivational and people skills
-Acute financial management skills
