Key Duties and Responsibilities:
Operational Oversight:
- Supervise daily restaurant activities to ensure smooth and efficient service.
- Manage opening and closing procedures.
- Uphold food quality, cleanliness, and hygiene standards.
- Handle inventory control and liaise with suppliers for orders and stock management.
- Ensure full compliance with food safety and health regulations.
Team Leadership:
- Recruit, train, and manage restaurant staff.
- Create staff schedules and manage shift coverage.
- Lead and inspire the team to deliver excellent service.
- Conduct regular staff performance reviews and training sessions.
- Address team issues and resolve conflicts professionally.
Guest Experience:
- Ensure outstanding service and resolve customer complaints promptly and effectively.
- Maintain a warm and welcoming atmosphere for guests.
- Monitor guest feedback, including online reviews, and take action to improve service quality.
Financial & Administrative Management:
- Track sales, control costs, and ensure the restaurant meets financial goals.
- Manage cash handling, POS systems, and end-of-day procedures.
- Analyze sales and expense reports to make informed operational decisions.
- Keep accurate records, including staff attendance, supply orders, and compliance documents.
Requirements:
- Previous experience as a Restaurant Manager or in a similar hospitality leadership role.
- Strong understanding of restaurant operations, food safety, and health standards.
- Excellent leadership and interpersonal skills.
- Comfortable with technology, including POS systems and office software.
Job Type: Full-time
Schedule:
- Evening shift
- Monday to Friday
- Weekend jobs
Work Location: In person