Recruit, train, schedule, and supervise front-of-house and back-of-house staff.
Foster a positive work environment, promote teamwork, and provide coaching and feedback to enhance employee performance.
Address staff conflicts and performance issues, taking appropriate disciplinary actions when necessary.
Develop and implement training programs to improve staff skills and knowledge.
Develop and manage budgets, track expenses, and ensure financial targets are met.
Analyse sales data, trends, and financial reports to make informed decisions that drive profitability.
Control costs by optimizing inventory, labour, and operational efficiency.
# Marketing and Promotion:
Develop and implement promotions, events, and marketing strategies to attract and retain customers.
Utilize social media and other platforms to engage with customers and promote the restaurant's offerings.
