Key Responsibilities

• Operations: Oversee daily front-of-house (FOH) and back-of-house (BOH) activities, ensuring smooth transitions and high standards. 
• Staff Management: Recruit, hire, train, schedule, motivate, and evaluate staff; resolve team conflicts. 
• Customer Service: Greet guests, handle inquiries, resolve complaints, ensure positive dining experiences, and build rapport. 
• Financial Management: Monitor sales, manage budgets, control labor/food costs, track inventory, and liaise with suppliers. 
• Compliance & Quality: Ensure adherence to health, hygiene, and safety regulations; maintain food quality and restaurant ambiance. 
• Business Development: Contribute to marketing, develop promotions, and implement strategies to improve profitability. 

Essential Skills

• Leadership & Team Building
• Strong Communication & Interpersonal Skills
• Problem-Solving & Conflict Resolution
• Financial Acumen (Budgets, Costs)
• Organizational & Time Management
• Customer Service Orientation
• Attention to Detail