Responsibilities:
- Manage and lead the restaurant team to ensure that all aspects of the restaurant’s operations run smoothly and efficiently.
- Oversee all front-of-house and back-of-house operations, including managing inventory, monitoring food and beverage quality, and maintaining cleanliness and safety standards.
- Ensure that all customers receive an exceptional dining experience.
- Build and maintain strong relationships with customers, vendors, and team members to ensure the success of the restaurant.
- Work closely with the marketing team to ensure the restaurant’s marketing efforts align with the overall business objectives and customer needs.
- Monitor financial performance, including sales, costs and profitability, and develop action plans to address any issues or areas for improvement.
- Train and develop the restaurant team, including conducting regular performance evaluations and providing coaching and feedback to improve performance.
- Stay-up-to-date on industry trends and best practices, and make recommendations for improvements to the restaurant’s operations and offerings.
- Have the knowledge required to participate in the formulation of food and beverage menus of the restaurant.
- Handle disciplinary issues, conducting annual team review and confirmation of staff.
- Ensure the strict compliance by all staff to company’s standard operating procedures.
Requirements
- Degree in Hospitality Management, Business Administration, or related field preferred.
- At least 3-5 years of experience restaurant management or a related field.
- Strong leadership skills.
- Excellent communication skills.
- Demonstrated ability to manage financial operations, including budgeting, forecasting, and managing cost.
- Strong problem-solving skills and the ability to make quick decisions in a fast-paced environment.
- In-depth knowledge of the restaurant industry, including trends, best practices, and regulations.
- Flexibility to work evenings, weekends, and holidays as needed.
