Job Summary
Oversee daily, high-volume restaurant operations by leading front-of-house and back-of-house teams to deliver exceptional customer service, maintain food quality, and ensure health compliance. Drive business growth through effective staff management, inventory control, financial oversight, and customer engagement.
Responsibilities
- Lead daily restaurant operations including opening and closing procedures to ensure smooth workflow and compliance with sanitation and safety regulations
- Manage inventory levels and control food and labor costs to maximize profitability through data-driven analysis of sales and financial reports
- Recruit, train, schedule, and motivate staff to uphold high service standards and foster a collaborative work environment
- Resolve customer complaints promptly and gather feedback to enhance customer satisfaction and build long-term patron loyalty
- Plan and execute marketing events, manage social media presence, and develop menu offerings to increase revenue and brand visibility
- Utilize POS, reservation, and restaurant management software to streamline operations and improve service efficiency
Required competencies and certifications
- Proven experience managing restaurant operations or a similar hospitality role
- Demonstrated leadership skills with effective communication and organizational abilities to manage diverse teams
- Proficiency in POS systems, reservation platforms, and restaurant management software to support operational efficiency
- Strong problem-solving skills to manage high-pressure situations and resolve conflicts effectively
- In-depth knowledge of food safety regulations and health compliance standards to maintain a safe dining environment
