- Oversees in the day-to-day leadership and management of an outlet on all aspects of operations in kitchen and services.
- Oversees the quality of food and service and be main point of contact for all guest’s satisfaction matters.
- Be responsible for recruiting and training team on-going basis.
- Be responsible for key financial aspects (Budget vs Actual Sales, Sales Projections & Growth, Inventory management, P & L) and KPI’s (guest experience feedback, team member turnover, mystery shop score, team member engagement survey).
- Proven ability to effectively run both front and back of the house and lead every shift to the Brand standards of quality and service.
- Proactively taking on additional responsibilities where required.
- Be an amazing example of service, providing exceptional and professional interactions with guests and staff alike.
- Ability to promote and drive a culture of the core values and quality & service excellence-cultivates and drives a work atmosphere that is relaxed, welcoming and fun.
- Provides leadership to our service team, nurturing them to even greater heights of happiness, knowledge, and service.
- Ensures maximizing profits and minimising costs including efficient scheduling of staff and inventory control, in partnership with the culinary team.
- Mentors and develops team members to help them reach their full potential.
- Ability to operate with flexibility and creativity.
- Ability to achieve goals through others.
- Provide sufficient trainings
- Ability to manage and restaurant with a high level of attention to detail and genuine care.
- Possesses passion for hospitality. Ensures that you have a contagious enthusiasm and infectious energy and ability to influence people in a positive manner.
- Other duties as assigned.
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