Job Description

Staff Supervision and Training

: Oversee daily operations and manage a team of servers, cooks, and support staff. Provide training and mentorship to new employees, ensuring they understand company policies, customer service standards, and food safety regulations.

Customer Service Excellence

: Act as a point of contact for customers, addressing inquiries, resolving complaints, and ensuring a positive dining experience. Foster a welcoming atmosphere that encourages repeat business and customer loyalty.

Inventory Management

: Monitor stock levels of food, beverages, and supplies. Conduct regular inventory checks, place orders with suppliers, and manage relationships to ensure timely delivery and quality of products.

Financial Management

: Assist in budgeting and financial planning, including tracking daily sales, managing cash flow, and preparing financial reports. Ensure adherence to financial policies and procedures to maximize profitability.

Staff Scheduling

: Create and manage staff schedules to ensure adequate coverage during peak hours while considering labor costs. Adjust schedules as needed based on business demands and employee availability.

Health and Safety Compliance

: Ensure that the restaurant adheres to health and safety regulations, including food handling, sanitation, and workplace safety. Conduct regular inspections and training sessions to maintain compliance.

Marketing and Promotions

: Collaborate with management to develop and implement marketing strategies and promotional events. Utilize social media and local advertising to attract new customers and retain existing ones.

Quality Control

: Monitor food preparation and presentation to ensure consistency and quality. Conduct regular taste tests and inspections to maintain high standards and address any issues promptly.

Conflict Resolution

: Handle conflicts among staff or between staff and customers effectively. Utilize strong interpersonal skills to mediate disputes and maintain a harmonious work environment.

Performance Evaluation

: Assist in evaluating employee performance, providing constructive feedback, and identifying areas for improvement. Participate in the hiring and onboarding process for new staff members.

Sales Analysis

: Analyze sales data to identify trends, peak times, and customer preferences. Use this information to make informed decisions about menu offerings, staffing, and promotions.

Menu Development

: Collaborate with chefs and management to develop and update the menu based on seasonal ingredients, customer feedback, and market trends. Ensure that menu items are cost-effective and align with the restaurant's brand.

Event Coordination

: Plan and coordinate special events, private parties, and catering services. Work with clients to customize menus and ensure that all aspects of the event run smoothly.

Technology Utilization

: Utilize restaurant management software for reservations, inventory tracking, and sales reporting. Stay updated on technology trends to improve operational efficiency.

Community Engagement

: Build relationships with local businesses and community organizations to enhance the restaurant's visibility and reputation. Participate in community events and initiatives to foster goodwill.

Operational Efficiency

: Identify areas for improvement in restaurant operations, including workflow, service speed, and customer satisfaction. Implement changes to enhance efficiency and productivity.

Team Building

: Foster a positive team culture through team-building activities and recognition programs. Encourage collaboration and communication among staff to enhance morale and performance.

Crisis Management

: Develop and implement strategies for managing crises, such as equipment failures, staffing shortages, or health emergencies. Ensure that the team is prepared to handle unexpected situations effectively.

Reporting to Management

: Provide regular updates to upper management regarding operational performance, staff issues, and customer feedback. Prepare reports that highlight successes and areas needing attention.

Compliance with Company Policies

: Ensure that all staff adhere to company policies and procedures, including dress code, punctuality, and customer service standards. Address any violations promptly and fairly.

Customer Feedback Collection

: Implement systems for collecting customer feedback, such as surveys or comment cards. Analyze feedback to identify areas for improvement and enhance the overall dining experience.

Cost Control Measures

: Monitor food and labor costs, implementing strategies to reduce waste and improve efficiency. Work with the management team to develop cost-saving initiatives without compromising quality.

Training Program Development

: Create and update training materials and programs to ensure staff are well-equipped to perform their roles effectively. Focus on continuous learning and development opportunities for employees.
Job Type: Full-time

Pay: ?45,000.00 - ?60,000.00 per month

Benefits:

Food provided Provident Fund
Work Location: In person

Expected Start Date: 31/08/2025