To ensure the restaurant operation (opening, closing and service) is operated in line with procedures, present to regularly open up and close up the restaurant at all times.
Oversees restaurant operation, ensuring compliance with health, safety, food handling, and hygiene standards. Ensures customer satisfaction with all aspects of the restaurant and dining experience.
Handles customer complaints, resolving issues in a courteous manner.
Ensures compliance with alcoholic beverage regulations.
Estimates food and beverage costs.
Manages inventory and purchases food and supplies.
Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service.
Collaborates with Executive chef to develop appetizing menus.
Maintains sales records and tracks cash receipts.
Train new and current employees on proper customer service practices
Performs other duties as assigned.
Prepares and submits operations reports and other documents requested by the Director.
