Key Responsibilities
Daily Operations Management: Coordinate front-of-house and kitchen teams to ensure smooth service and operational efficiency, including scheduling, workflow optimization, and real-time problem solving during peak hours
Staff Leadership and Development: Recruit, train, and mentor employees, set performance expectations, provide feedback, and foster a positive workplace culture
Financial Oversight: Manage budgets, monitor profit and loss statements, control labor and food costs, track sales, and approve payroll
Inventory and Vendor Management: Maintain inventory levels, order supplies, negotiate contracts, and ensure cost-effective procurement
Customer Experience: Monitor guest feedback, resolve complaints, and implement strategies to enhance satisfaction and loyalty
Compliance and Safety: Enforce health, safety, and sanitation regulations, conduct audits, and ensure adherence to standard operating procedures
Strategic Planning: Develop operational policies, plan for multi-unit or regional operations, and align daily activities with long-term business goals
Marketing and Promotions: Collaborate on menu planning, daily specials, and promotional campaigns to drive sales and brand reputation
Required Skills and Qualifications
Education: Bachelor’s degree in Hospitality, Business Administration, Restaurant Management, or related fields is commonly preferred
Experience: Prior experience in restaurant management, multi-unit operations, or supervisory roles is highly valued
Skills: Strong leadership, communication, problem-solving, financial acumen, and customer service skills are essential