Key Responsibilities:
Operations Management:
Oversee day-to-day restaurant operations including dining, kitchen coordination, and service flow.
Staff Management:
Recruit, train, schedule, and supervise staff (servers, chefs, hosts, etc.). Maintain a positive work environment.
Customer Service:
Ensure excellent guest experience, handle complaints professionally, and maintain service standards.
Inventory & Supplies:
Monitor stock levels, order supplies, and manage vendor relationships.
Financial Management:
Manage budgets, control costs, track sales, and prepare financial reports.
Health & Safety Compliance:
Ensure the restaurant meets hygiene, sanitation, and safety regulations.
Marketing & Sales:
Plan promotions, events, and strategies to increase revenue and customer footfall