Job Description

Achieve revenue targets and ensure profitability for each outlet. Promote positive guest relations at all times, maintaining a high standard of service. Oversee daily operations, including opening, running, and closing procedures. Ensure dining areas comply with health regulations and are clean, functional, and visually appealing. Adhere to Food & Beverage Safety and Hygiene policies and procedures. Maintain menu boards and beverage lists; ensure specified quantities of menus are available. Assist with expediting problem payments and ensure all cashiering procedures comply with accounting standards. Monitor staff performance across all service phases and job functions; provide coaching as needed. Conduct daily briefings and keep the Restaurant Operations Manager/General Manager informed on relevant updates. Ensure accurate and consistent inventory management for food, beverages, and supplies. Establish par levels for supplies, liquor, beer, wine, and equipment; prepare requisitions to meet anticipated business needs. Conduct interviews for potential Front of House hires as required. Analyse information, evaluate results, and implement solutions to operational challenges. Actively participate in initiatives to improve service quality and operational efficiency. * Maintain and enhance staff training systems to ensure employees have the skills and framework to perform effectively.