Key Responsibilities
- Staff Leadership: Recruiting, training, scheduling, and supervising team members to deliver excellent service.
- Operational Management: Overseeing daily front-of-house and back-of-house functions to ensure smooth service.
- Financial Performance: Managing budgets, tracking sales, controlling food and labor costs, and maintaining profitability.
- Customer Service: Greeting guests, addressing complaints, and enhancing the dining experience.
- Inventory & Purchasing: Monitoring stock levels, ordering supplies, and maintaining vendor relationships.
- Compliance: Ensuring adherence to food safety, hygiene, and local licensing regulations.
Required Skills and Qualifications
- Experience: Proven experience as a restaurant manager or in a similar role.
- Leadership: Strong team management and motivational skills.
- Communication: Excellent interpersonal skills to interact with staff and customers.
- Problem-Solving: Ability to handle high-pressure situations and resolve conflicts effectively.
- Technical Skills: Proficiency in restaurant management software and POS systems.
