Restaurant Manager / Chef

Key Responsibilities

Culinary Duties

• Plan, design, and update menus based on seasonal availability and customer preferences.
• Prepare and supervise the cooking of dishes to maintain consistent quality and presentation.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Source, order, and manage inventory of ingredients and supplies.
• Train and mentor kitchen staff in cooking techniques, safety, and efficiency.

Managerial Duties

• Oversee daily restaurant operations, including front-of-house and back-of-house coordination.
• Recruit, train, and manage restaurant staff to deliver exceptional service.
• Monitor financial performance, including budgeting, cost control, and profitability.
• Handle customer feedback and resolve complaints professionally.
• Implement marketing strategies and promotions to increase customer engagement.
• Ensure compliance with licensing, health, and safety regulations.