, including dining room service, bar, and kitchen flow.
Customer Experience:
Maintain high standards of service quality; greet and interact with guests, manage table reservations, and swiftly and professionally
resolve all customer complaints
and issues.
Quality Control:
Work with the Head Chef to ensure food quality, presentation, and consistency meet established standards.
Compliance:
Enforce strict adherence to all
health, safety, hygiene, and liquor licensing regulations
.
2. Financial and Inventory Management
Budgeting and Cost Control:
Manage the restaurant's budget, monitor
Profit & Loss (P&L) statements
, and implement strategies to control costs, specifically
food cost (COGS)
and
labor cost
.
Inventory:
Oversee inventory management, including ordering supplies, negotiating with vendors, conducting regular stock audits, and minimizing waste, theft, and spoilage.
Reporting:
Prepare daily, weekly, and monthly reports on sales, labor, expenses, and profitability for senior management or the owner.
3. Team Leadership and Human Resources
Staffing:
Handle all human resources functions, including
recruiting, interviewing, hiring, and onboarding
new employees.
Training & Development:
Develop and implement comprehensive training programs for all staff (FOH and BOH) on service standards, food knowledge, and safety procedures.
Scheduling:
Create and manage weekly staff schedules and rosters, ensuring adequate coverage during peak hours while controlling labor costs.
*
Performance Management:
Supervise and motivate the team, conduct performance reviews, provide constructive feedback, and handle disciplinary actions or conflicts.
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