Staff Management: Recruits, hires, trains, and supervises staff members. Allocates tasks and responsibilities to ensure efficient operations. Conducts performance reviews and provides feedback to improve staff performance.
Customer Service: Ensures exceptional customer service and resolves customer issues. Interacts with guests to gather feedback and address concerns. Strives to create a welcoming and enjoyable dining atmosphere.
Operational Oversight: Monitors the overall restaurant layout, cleanliness, and ambiance. Oversees table reservations, seating arrangements, and waitlists. Coordinates with kitchen staff to ensure timely food delivery.
Financial Management: Manages budgeting and financial reporting. Monitors expenses, controls costs, and maximizes revenue. Handles cash management, billing, and point-of-sale systems.
Menu and Inventory: Manages inventory levels, orders supplies, and ensures ingredient quality.
Compliance and Safety: Ensures compliance with health and safety regulations. Maintains cleanliness standards and follows hygiene protocols. Ensures proper handling of food and adherence to food safety guidelines.
Problem Solving: Addresses operational challenges and resolves issues promptly. Makes on-the-spot decisions to ensure smooth operations. Identifies opportunities for process improvement.
Business Development: Analyzes performance data to identify trends and opportunities. Recommends strategies for business growth and enhancement. Explores partnerships and collaborations to expand the restaurant's reach