Team Management: Hire, train, schedule, and support the team - service staff. Set clear expectations, help staff grow, and handle any issues that come up.
Daily Operations: Keep the restaurant running smoothly by planning ahead, solving problems quickly, and making sure service and food quality stay top-notch.
Cost Control: Monitor food prep and portion sizes to reduce waste and keep quality high. Look for ways to save without cutting corners.
Stay Compliant: Make sure everything meets health, safety, and alcohol service regulations so the restaurant operates legally and safely.
Marketing & Promotions: Help spread the word about the restaurant - whether through ads, events, or media outreach. Build relationships with local businesses and community partners.
Maintain Atmosphere: Set the tone for a great dining experience - from lighting and music to clean tables and beautifully plated dishes.
Keep Learning: Stay up to date with industry trends by attending trainings, reading up, and networking with others in the field.
Be a Team Player: Pitch in wherever needed and look for new ways to improve the restaurant and the customer experience.
Job Requirements:
Minimum of 5 years of experience in the Food & Beverage industry, with prior experience in a supervisory or managerial role preferred
Proven leadership abilities with strong interpersonal and team management skills
Capable of handling multiple responsibilities in a dynamic and fast-paced environment
Willingness to work split shifts, weekends, and public holidays as required by operational needs.
Excellent communication skills and a strong commitment to delivering outstanding customer service
Demonstrated ability to effectively lead, motivate, and develop a team
Solid understanding of food safety, hygiene, and health regulations relevant to the F&B industry
