Responsibilities
1. Staff Management
- Recruit and train staff to ensure they are knowledgeable on menu items, service standards and policies
- Delegate tasks and responsibilities to team members as needed
- Conduct regular performance evaluations and provide coaching and feedback to improve performance
2. Customer Service
- Ensure high-quality customer service standards are met and maintained at all times
- Address customer complaints and concerns promptly and professionally
- Monitor customer feedback and implement improvements as necessary
3. Financial Management
- Manage budgets and financial goals, including revenue, labor and food costs
- Create and implement cost-saving measures to increase profitability
- Monitor inventory, order supplies, and negotiate with vendors for the best prices
4. Menu Development
- Create and update menus, ensuring they meet customer needs and expectations
- Source new ingredients, products and suppliers to enhance menu items
- Maintain a keen awareness of industry trends and use this information to update menus
5. Compliance
- Ensure compliance with all health and safety regulations and protocols
- Maintain all required licenses, permits and certifications
Qualifications
- Diploma in Hospitality Management or related field
- Minimum of 5 years of management experience in the food and beverage industry
- Experience with financial management, inventory control, and cost analysis
- Strong leadership skills and ability to manage and motivate staff
- Excellent customer service skills with a focus on guest satisfaction
- Ability to work in a fast-paced environment and adapt to changing priorities
