Description

Responsibilities:

Oversee and coordinate all aspects of restaurant operations, including staffing, inventory management, and customer service.
Recruit, train, and supervise restaurant staff, including chefs, servers, and hosts.
Set work schedules and manage payroll to optimize staffing levels and control labor costs.
Ensure compliance with health and safety regulations and maintain high standards of cleanliness and hygiene.
Develop and implement strategies to attract and retain customers and enhance the restaurant’s reputation.
Monitor and analyze sales, expenses, and profitability to achieve financial targets.
Plan and coordinate menu updates, promotions, and special events to drive revenue.
Address customer inquiries, complaints, and feedback promptly and professionally.
Maintain inventory levels and control costs by minimizing wastage and optimizing purchasing.
Collaborate with vendors, suppliers, and contractors to negotiate contracts and manage relationships.

Requirements:

Proven experience as a Restaurant Manager or similar role in the hospitality industry.
Strong leadership and organizational skills.
Excellent communication and interpersonal skills.
Ability to work effectively under pressure and handle multiple tasks simultaneously.