Responsible for the restaurant profitability including efficient scheduling of staff and inventory control in partnership with the kitchen team.
Provide leadership and conduct on-the-job training to the service team
Ensure compliance to food safety and hygiene standards.
Deliver superior service and maximize customer satisfaction.
Respond efficiently and accurately to customer complaints Regularly review product quality and research new vendors.
Estimate future needs for goods, kitchen utensils and cleaning products.
Control operational costs and identify measures to cut waste.
Maximizing customer satisfaction and responding to customer complaints in a professional and courteous manner.
- Managing daily front- and back-of-house restaurant operations, such as ordering supplies, maintaining inventory, overseeing food preparation, and ensuring compliance with sanitation and safety regulations.
* Creating reports on weekly, monthly, and annual revenues and expenses, and analyzing them to identify areas for improvement.
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