• Team Leadership: Manage, motivate, and mentor restaurant staff, to ensure exceptional customer service and a positive work environment.
• Operational Efficiency: Optimize restaurant operations by implementing efficient workflows, procedures, and scheduling to meet customer demand while controlling costs.
• Customer Satisfaction: Ensure a high level of customer satisfaction by monitoring service quality, addressing customer feedback, and resolving issues promptly and professionally.
• Menu Management: Collaborate with chefs and culinary teams to develop and update menus, pricing strategies, and daily specials to enhance the dining experience and profitability.
• Inventory Control: Manage inventory levels, including food, beverages, and supplies, to prevent shortages, minimize waste, and maintain product freshness.
• Health and Safety Compliance: Enforce health and safety standards, food safety protocols, and cleanliness guidelines to ensure a safe and sanitary dining environment.
• Financial Management: Monitor budget and financial performance, analyze sales data, and implement cost-control measures to achieve financial targets.
• Staff Training: Develop and implement training programs to enhance staff skills, product knowledge, and service standards.
• Shift Management: Oversee shift schedules, staffing levels, and labor costs to ensure optimal coverage during peak hours and maintain a smooth operation.
• Vendor Relations: Build and maintain relationships with suppliers, negotiate contracts, and monitor deliveries to secure high-quality ingredients and cost-effective supplies.
• Facility Maintenance: Ensure the restaurant's physical appearance is well-maintained, addressing repairs and maintenance as needed.