Responsible for all aspects of running a restaurant, from managing staff and ensuring customer satisfaction to overseeing financial performance and maintaining a safe and clean environment. The role involves a combination of administrative, operational, and customer service tasks.
● Ensure all employees adhere to company policies and food safety standards.
● Handle staffing issues, such as scheduling conflicts and disciplinary matters.
● Ensure high-quality customer service and handle customer complaints or concerns.
● Interact with guests to gather feedback and improve the dining experience.
● Monitor table turnover and reservations to optimize seating and customer flow.
● Oversee day-to-day restaurant operations, including opening and closing procedures.
● Manage inventory and ordering of supplies, food, and beverages.
● Ensure compliance with health and safety regulations and maintain a clean and safe environment.
Minimum Requirements:
● Previous experience in restaurant management or a related field.
● Strong leadership and communication skills.
● Knowledge of food and beverage industry trends and best practices.
● Familiarity with restaurant software and point-of-sale (POS) systems.
● Ability to work flexible hours, including evenings, weekends, and holidays.