Key Responsibilities:
- Operations Management: Oversee daily restaurant operations, including staffing, inventory management, and compliance with health and safety regulations.
- Staff Leadership: Recruit, train, and mentor staff members, fostering a positive work environment that encourages teamwork and high performance.
- Customer Service: Ensure that all guests receive prompt, courteous, and high-quality service. Address customer inquiries and concerns professionally and efficiently.
- Financial Management: Monitor financial performance, including sales, costs, and budgets. Implement strategies to improve profitability and reduce waste.
- Menu Development: Collaborate with chefs and kitchen staff to create and update menus that reflect seasonal offerings and customer preferences.
- Marketing and Promotion: Work with the marketing team to promote special events, menu items, and initiatives to attract and retain customers.
- Inventory Control: Manage inventory levels, order supplies, and ensure that all food and beverage products are available and of high quality.
