A restaurant Director oversees everything including - daily operations, ensuring smooth service, staff performance, and customer satisfaction, profit, costing, handling stakeholders. Key responsibilities include managing staff schedules and training, handling inventory and budgets, maintaining food and safety standards, and resolving customer complaints, finding cost, target profit and maintaining KPI, handling stakeholders. They also focus on profitability by monitoring sales and implementing strategies to improve performance.
- Daily operations: Oversee all front-of-house and back-of-house activities to ensure a smooth flow.
- Inventory and ordering: Manage stock levels, order supplies, and maintain relationships with suppliers.
- Budgeting and finance: Control costs, manage budgets, and monitor income and expenses.
- Health and safety: Ensure compliance with all health, safety, and hygiene regulations.
- Quality control: Monitor food quality and service delivery.
- Scheduling: Create work schedules that align with the restaurant's needs.
- Staff management: Supervise employees, appraise performance, and provide feedback or disciplinary action when needed.
- Payroll: Process timesheets and manage payroll data.
- Cuisine: Must need experience in Gujarati cuisine and North Indian cuisine.
- Profit: Ensure profitability of the restaurant and ensure branding, profit is maintained and ensured.
- Stakeholder handling: Reporting to owners and ensure the stakeholders are well updated.
