Job Responsibilities:
- Oversee daily restaurant operations, including front-of-house and back-of-house activities.
- Manage staff schedules, training, and performance to maintain high service standards.
- Ensure excellent customer service and handle customer complaints professionally.
- Monitor inventory, order supplies, and manage vendor relationships.
- Implement and enforce hygiene, safety, and sanitation regulations.
- Collaborate with the kitchen team to maintain food quality and consistency.
- Develop strategies to increase sales, improve efficiency, and enhance customer satisfaction.
- Handle cash management, financial reporting, and budgeting.
Requirements:
- Strong leadership and team management skills.
- Excellent communication and interpersonal abilities.
- Knowledge of restaurant operations, food safety standards, and POS systems.
- Ability to work under pressure in a fast-paced environment.
- Flexibility to work evenings, weekends, and holidays as needed.