Job Description

Operations Management

Oversee daily restaurant operations to ensure smooth, efficient, and profitable service. Develop and implement operational policies and procedures to maintain quality and consistency. Monitor inventory, ordering, and supplier relationships to minimize waste and control costs. Ensure compliance with food safety, sanitation, and occupational health standards. Manage maintenance of facilities and equipment to ensure functionality and safety.

Financial Management

Monitor and analyze financial performance (P&L statements, budgets, sales reports). Develop and execute strategies to achieve revenue, cost, and profit targets. Control labor costs and optimize staffing levels to align with business needs. Forecast demand and prepare budgets for operations and marketing initiatives.

Team Leadership & Human Resources

Recruit, train, and develop restaurant management and staff teams. Set performance standards and conduct regular evaluations. Foster a positive, team-oriented work environment that promotes employee engagement and retention. Handle employee relations, scheduling, and disciplinary actions when necessary.

Customer Experience

Ensure a consistently high standard of guest service and satisfaction. Respond promptly to customer feedback and resolve issues effectively. Maintain brand reputation by ensuring compliance with company service standards.

Marketing & Business Development

Collaborate with marketing teams to execute local promotions and campaigns. Analyze market trends and customer feedback to identify growth opportunities. * Engage with the community and local organizations to build brand visibility.