Key Responsibilities:
Operational Management: Manage day-to-day operations of the restaurant, including overseeing the kitchen, dining areas
Staff Supervision: Recruit, train, and supervise staff members, ensuring they adhere to company policies and deliver excellent service.
Customer Service: Maintain high standards of customer satisfaction by resolving complaints promptly and cultivating a positive dining experience.
Financial Management: Monitor restaurant finances, including budgeting and forecasting, to maximize profitability.
Inventory Control: Manage inventory levels and order supplies as needed to maintain efficient operations.
Compliance: Ensure compliance with health and safety regulations
Marketing and Promotion: Assist in developing and implementing marketing strategies to attract customers and increase sales.
Requirements:
Benefits: