Job Description

Operations Management: Oversee day-to-day operations, ensuring the restaurant runs smoothly and efficiently. Coordinate between front-of-house and back-of-house to maintain service standards. Staff Management: Hire, train, and manage staff, including scheduling shifts and handling conflicts. Conduct performance evaluations and provide feedback to employees. Customer Service: Ensure high levels of customer satisfaction by addressing complaints and resolving issues. Maintain a welcoming atmosphere for guests. Financial Management: Manage budgets, control costs, and optimize profitability. Oversee payroll, handle cash management, and monitor revenue reports. Inventory and Supply Chain Management: Monitor inventory levels, order supplies, and manage vendor relationships. Ensure the availability of necessary ingredients and supplies while minimizing waste. Compliance and Safety: Ensure compliance with health and safety regulations, including food safety standards. Marketing and Promotion: Develop and implement marketing strategies to attract and retain customers. * Manage social media presence, promotions, and special events.