Job Description

Key Responsibilities:

Oversee and coordinate daily restaurant operations, ensuring the smooth functioning of the front and back-of-house teams. Manage restaurant staff, including hiring, training, scheduling, and performance evaluations. Ensure excellent customer service by addressing any concerns, complaints, or feedback promptly and professionally. Monitor inventory and place orders for food and supplies, ensuring adequate stock levels while minimizing waste. Develop and implement effective strategies to increase restaurant profitability (e.g., optimizing staffing levels, managing food costs, and promoting special offers). Maintain a safe and clean working environment by following all health and safety regulations. Handle cash management, financial records, and ensure the restaurant stays within budget. Create and manage staff schedules to ensure proper coverage during peak hours. Oversee the preparation and presentation of food, ensuring high quality and consistency in every dish. Ensure compliance with all relevant local regulations, including food safety, labor laws, and licensing. Resolve customer complaints or issues to ensure customer satisfaction. Monitor and control restaurant expenses, including labor, inventory, and supplies. Conduct regular staff meetings to maintain team communication, resolve problems, and encourage motivation. Prepare and present reports on performance, sales, and customer feedback to senior management.
Job Types: Full-time, Permanent

Pay: ?20,000.00 - ?30,000.00 per month

Benefits:

Cell phone reimbursement Internet reimbursement
Work Location: In person