Key Responsibilities:

Operational Excellence

           •         Manage and oversee daily restaurant operations to ensure seamless service.

           •         Uphold quality standards in food preparation and presentation.

           •         Maintain strict adherence to cleanliness, hygiene, and safety regulations.

Team Leadership

           •         Recruit, train, and lead a high-performing restaurant team.

           •         Develop and manage staff schedules to optimize efficiency and labor costs.

           •         Provide ongoing coaching, feedback, and performance assessments to support  team growth.

Customer Focus

           •         Deliver an exceptional guest experience by ensuring outstanding service.

           •         Address and resolve customer complaints swiftly and effectively.

Inventory & Cost Control

           •         Monitor stock levels and coordinate orders for supplies and ingredients.

           •         Implement inventory management practices to minimize waste and control costs.

Financial Performance

           •         Drive sales and achieve profitability targets.

           •         Prepare and review sales reports, budgets, and expenditure analyses.

           •         Develop strategies to enhance revenue and boost customer retention.

Skills

Regulatory Compliance

           •         Ensure full compliance with local health, safety, and food safety regulations.

           •         Maintain accurate records for audits and inspections.

Marketing & Promotions

           •         Support the execution of marketing initiatives and local promotions.

           •         Collaborate with the team to create innovative strategies for customer attraction