Oversee daily restaurant operations, ensuring smooth and efficient service.Maintain high standards of food quality, presentation, and hygiene.Manage inventory, order food supplies, and control costs effectively.Ensure compliance with all health, safety, and liquor regulations.Develop and implement operational procedures to optimize efficiency.Recruit, hire, and onboard new team members.Develop and manage staff schedules to ensure adequate coverage for all shifts.Train and mentor staff on all aspects of restaurant operations, customer service, and food handling.Conduct performance reviews and provide constructive feedback.Foster a positive and collaborative team environment.Ensure exceptional customer service and satisfaction.Address customer inquiries, feedback, and complaints promptly and professionally.Proactively engage with customers to enhance their dining experience.Be prepared to jump in and assist in the kitchen with cooking or food preparation as needed during peak times or staff shortages.Manage all necessary paperwork, including payroll, invoices, and daily reports.Monitor financial performance, analyze sales data, and identify areas for improvement.Implement strategies to increase revenue and control expenses.
1-4 years
Culinary experience and the ability to assist in the kitchen are highly desirable
Minimum of 1 year of progressive experience in restaurant management.Demonstrated experience in scheduling, hiring, ordering, customer service, and financial management.Proven ability to lead, motivate, and develop a team.Excellent communication, interpersonal, and organizational skills.Strong problem-solving abilities and the capacity to make sound decisions under pressure.Flexibility to work evenings, weekends, and holidays as required.Knowledge of food safety regulations and best practices.
No Degree Required
We are here to help you with your questions.