Operational Management: Take ownership of day-to-day operations, including opening/closing, scheduling staff shifts, and ensuring smooth service flow.
Staff Leadership: Train, mentor, and supervise staff, fostering a positive work environment and ensuring compliance with company policies.
Customer Experience: Greet customers, handle reservations, and resolve complaints promptly to ensure high satisfaction.
Inventory & Cost Control: Monitor inventory levels, order food and beverages, manage vendor relationships, and perform stock audits to reduce waste and control costs.
Financial & Performance Reporting: Monitor sales, manage budgets, and generate daily/weekly reports on operational performance.
Health & Safety Compliance: Ensure strict adherence to health, safety, and hygiene regulations, ensuring the premises are clean and safe for guests and staff.
Marketing & Sales: Implement strategies to increase revenue and attract new customers.
