Operational Excellence: Manage day-to-day restaurant operations, ensuring smooth and efficient service. This includes opening and closing procedures, managing reservations, and optimizing seating.
Team Leadership: Recruit, train, and mentor a high-performing team. Conduct regular performance reviews, create staff schedules, and foster a positive, motivating work culture.
Customer Satisfaction: Uphold the highest standards of guest service. Handle customer feedback and complaints professionally and effectively to ensure every guest leaves happy.
Financial Management: Control operational costs, including food, beverage, and labor. Monitor and analyze financial reports, manage budgets, and work to drive sales and profitability.
Quality Control: Ensure all food and beverage products meet our high standards for quality and presentation. Maintain strict adherence to all health, safety, and hygiene regulations.
Inventory & Supplier Relations: Oversee inventory management for food and beverages. Build and maintain strong relationships with local suppliers to ensure a consistent supply of fresh, high-quality seafood.
Marketing & Promotions: Work with management to develop and execute marketing strategies and promotional events to attract new customers and retain loyal ones.