Operations Management- Oversee daily restaurant operations, ensuring efficiency and high service standards.
- Monitor food and beverage quality, cleanliness, and ambiance.
- Maintain compliance with health and safety regulations and hygiene standards.
- Manage inventory and ordering of supplies, ingredients, and equipment.
Staff Management- Hire, train, schedule, and supervise front-of-house and kitchen staff.
- Conduct regular staff performance reviews and coaching.
- Foster a positive work environment and promote teamwork.
- Handle staffing issues, disputes, and discipline when necessary.
Customer Service- Ensure excellent customer service and resolve customer complaints effectively.
- Engage with guests to collect feedback and enhance their dining experience.
- Monitor online reviews and respond appropriately.
Financial Responsibilities- Develop and manage budgets, including labor and food costs.
- Analyze sales reports and identify areas to improve profitability.
- Handle cash flow, daily sales reconciliation, and banking.
Marketing & Promotion- Plan and execute promotional events, seasonal campaigns, and social media initiatives.
- Collaborate with marketing teams or agencies to grow brand presence.
- Monitor competitors and market trends to adjust strategies.
Compliance & Reporting- Ensure adherence to local laws, licensing, labor rules, and tax obligations.
- Maintain proper records of payroll, inventory, maintenance, and vendor contracts.
- Submit periodic reports to upper management.
