Key Responsibilities:
Operational Management:
Overseeing daily operations of restaurants, bars, and other food and beverage outlets.
Staff Management:
Hiring, training, and supervising food and beverage staff, ensuring they adhere to company standards and procedures.
Menu Development:
Collaborating with chefs to create and update menus, considering factors like customer preferences, costs, and availability.
Inventory Management:
Managing stock levels, ordering supplies, and controlling costs to minimize waste and maximize profitability.
Financial Management:
Developing and managing budgets, analyzing financial reports, and implementing strategies to improve revenue and profitability.
Customer Service:
Ensuring a positive dining experience for all guests, handling complaints effectively, and addressing any concerns promptly.
Compliance:
Enforcing health and safety regulations, maintaining food safety standards, and ensuring the establishment is compliant with all relevant laws and regulations.
Marketing and Promotion:
Developing and implementing marketing strategies to attract customers and promote special events.
Essential Skills:
Leadership: Ability to motivate and manage a team effectively.
Communication: Excellent verbal and written communication skills for interacting with staff, customers, and vendors.
Customer Service: A strong commitment to providing exceptional customer experiences.
Problem-Solving: Ability to identify and resolve issues quickly and efficiently.
Time Management: Ability to prioritize tasks and manage time effectively in a fast-paced environment.
Financial Acumen: Understanding of financial management principles and the ability to analyze financial reports.
Knowledge of Food Safety and Sanitation: Familiarity with health and safety regulations and best practices in food handling.