1. Operations Management
Supervise all daily restaurant operations.
Organize staff schedules and monitor attendance.
Ensure dining area and kitchen readiness before opening.
Monitor the quality of Turkish dishes and ensure compliance with standards.
2. Customer Service
Handle customer complaints professionally.
Ensure customer satisfaction and enhance the dining experience.
Maintain the restaurant’s reputation and ratings.
3. Financial Management
Monitor daily sales and prepare reports.
Control costs (purchases, waste, payroll).
Supervise cash handling and daily reconciliation.
Work on increasing sales and average check value.
4. Inventory & Purchasing
Monitor stock levels and food supplies.
Ensure timely purchasing of required materials.
Minimize waste while maintaining quality.
5. Human Resources
Train staff on service standards and Turkish cuisine.
Evaluate employee performance and provide recommendations.
Create a positive and motivating work environment.
6. Compliance & Safety
Ensure compliance with municipality and health regulations.
Maintain cleanliness standards in the kitchen and dining area.
Qualifications:
Minimum 3–5 years of experience in restaurant management (preferably Turkish restaurants).
Strong leadership skills.
Ability to manage a multicultural team.
Knowledge of POS systems.
Strong customer service and problem-solving skills.
please attach your cv: [email protected]