Key Duties and Responsibilities
Recruit, interview, train, supervise, and appraise staff.
Organize and supervise shifts; create and manage staff schedules.
Maintain food safety, hygiene, and health standards in compliance with regulations.
Oversee food preparation, presentation, and product quality.
Handle customer feedback, resolve complaints, and ensure customer satisfaction.
Monitor and control expenses, manage budgets, and ensure profitability.
Manage inventory, order supplies, and maintain stock levels.
Prepare weekly, monthly, and annual revenue and expense reports.
Work with suppliers and vendors; plan menus with chefs.
Ensure compliance with company policies, cash handling procedures, and safety guidelines.
Skills and Qualifications
Strong leadership and communication skills.
Knowledge of food safety regulations and restaurant operations.
Ability to multitask, prioritize, and maintain attention to detail.
Customer service orientation and problem‑solving skills.
Experience in both front-of-house and back-of-house operations.