Job Description

Role Description

• Responsible for opening and shutting the restaurant.

• Conduct research on new food wholesale suppliers and negotiate pricing

• Acquiring new ingredients, kitchen implements, and equipment as damaged or depleted stock is discovered.

• Resolving queries and complaints of customers in a professional manner.

• Performing payroll functions accurately and on time.

• Ensuring compliance with applicable health and safety regulations in the restaurant.

• Finding better prices on all replaceable or replenishable resources and equipment.

• Documenting all income and expenditures and balancing cash receipts.

• Manage and archive the contracts and invoices of vendors
  

Specific Responsibilities

• Coordinate communication between front- and back-of-house personnel

• Prepare shift schedules

• Process payroll for the entire restaurant staff

• Maintain precise records of daily, weekly, and monthly expenses and earnings

• Orienting, and mentoring new employees.

• Monitor compliance with safety and hygiene regulations

• Solicit feedback from visitors and suggest menu enhancements
  

Competencies:

• Familiarity with management software

• Good math and reporting skills

• Intermediate accounting and arithmetic skills.

• Strong leadership skills and a passion for capacity building.

• Attitude towards customer service

• Communication and team management skills

• Availability to work during opening hours (e.g., evenings, holidays, weekends);

• Pressure-tolerance
  

Duration of Attachment