Key Responsibilities:
- Oversee the day-to-day operations of the restaurant, ensuring smooth and efficient service.
- Manage and lead the restaurant team, including hiring, training, scheduling, and performance evaluations.
- Maintain high standards of food quality, presentation, and hygiene in compliance with company policies and regulations.
- Handle customer feedback and resolve any service issues promptly and professionally.
- Monitor inventory levels and ensure cost control in purchasing and stock management.
- Develop and implement sales strategies, promotions, and marketing initiatives to increase revenue.
- Analyze financial reports (sales, costs, profits) and implement corrective actions where necessary.
- Ensure compliance with all health and safety regulations.
- Build a positive team environment and motivate staff to deliver excellent customer service.
- Liaise with suppliers, contractors, and relevant authorities when required.
Report job
