Responsibilities:

1.      Operational Management:

·       Oversee all aspects of daily restaurant operations, including staffing, scheduling, inventory management, and quality control.

·       Ensure compliance with health and safety regulations, food hygiene standards, and licensing requirements.

·       Monitor and manage restaurant expenses to maximize profitability while maintaining quality standards.

2.      Customer Service:

·       Maintain high levels of customer satisfaction by ensuring prompt and courteous service.

·       Handle customer inquiries, feedback, and complaints in a professional and efficient manner.

·       Implement strategies to enhance the overall dining experience and foster customer loyalty.

3.      Staff Management:

·       Recruit, train, and supervise restaurant staff, including servers, kitchen staff, and support personnel.

·       Set performance expectations, provide ongoing feedback, and conduct regular performance evaluations.

·       Foster a positive work environment conducive to teamwork, motivation, and professional growth.

4.      Financial Management:

·       Develop and manage the restaurant budget, including revenue forecasting, cost analysis, and expense control.

·       Monitor sales performance, analyze financial reports, and identify opportunities for revenue growth and cost savings.

·       Implement pricing strategies, promotions, and marketing initiatives to drive sales and profitability.

5.      Menu Development and Quality Control:

·       Collaborate with the chef and culinary team to develop and update menu offerings based on market trends, customer preferences, and seasonal availability.

·       Ensure consistency in food quality, presentation, and portion sizes through regular menu tastings and kitchen inspections.

·       Monitor customer feedback and implement changes to enhance menu offerings and culinary standards.

6.      Marketing and Promotion:

·       Support to implement marketing strategies to attract new customers and retain existing ones.

• ·       Establish partnerships with local businesses, community organizations.

Qualifications

• Bachelor's degree or equivalent experience
• 3+ years' experience in marketing
• Ability to multi-task
• Strong verbal, written, and organizational skills

Qualifications

• At least 5 years' of full-service restaurant management
• Flexibility in working hours and a willingness to cover shifts as needed
• Ability to multi-task, organize, and prioritize work