Must have a minimum of 4 years of experience in a restaurant management role, demonstrating an understanding of restaurant operations and team leadership.
Required ability to manage a diverse team effectively, fostering a positive and productive work environment for all staff members.
Strong communication and interpersonal skills to interact efficiently with staff, customers, and vendors, ensuring exceptional service.
Proven track record in managing inventory, budgeting, and financial reporting to meet and exceed profit targets.
Excellent problem-solving skills to swiftly resolve customer complaints and operational challenges.
Comprehensive knowledge of food safety regulations and hygiene standards to maintain a clean and safe dining establishment.
Must have strategic planning abilities to implement effective marketing and promotional strategies to attract and retain customers.
Required proficiency in using restaurant management software and point of sale systems to streamline daily operations.
Roles and Responsibilities
Oversee the daily operations of the restaurant, ensuring smooth and efficient service delivery at all times.
Lead and mentor the staff, providing training and development opportunities to enhance their skills and performance.
Manage inventory levels to ensure proper stock of supplies and ingredients while minimizing waste and controlling costs.
Develop and implement marketing strategies to increase sales and customer engagement, collaborating with external partners as needed.
Handle customer inquiries, feedback, and complaints with professionalism to ensure customer satisfaction and retention.
Maintain high standards of cleanliness and safety in all restaurant areas, complying with health regulations and company policies.
Prepare and analyze financial reports, including sales, budgets, and expenses, to identify areas for improvement and growth.
Coordinate with vendors and suppliers to negotiate contracts and secure the best pricing and quality for products and services.