Key Responsibilities:
- Oversee daily restaurant operations, including front-of-house and back-of-house
- Lead and manage the team to deliver high service standards and a positive dining experience
- Develop and execute strategies to increase revenue, optimize costs, and ensure profitability
- Manage inventory, procurement, and supplier relationships
- Monitor compliance with health, safety, and hygiene standards
- Develop and manage restaurant budgets and forecasts
- Control costs by managing inventory, supplier pricing, and waste reduction
- Handle customer feedback and resolve complaints in a professional manner
- Recruit, train, and evaluate staff performance
- Prepare and analyze financial and operational reports
- Handle customer feedback professionally and resolve complaints promptly
- Implement strategies to enhance customer satisfaction and encourage repeat visits
- Plan and execute promotional activities to attract customer
- Ability to work in a fast-paced and dynamic environment
- Ability to work flexible hours, including weekends and public holidays
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