JOB DESCRIPTION:

Staff Leadership & Team Management

Hire, train, supervise staff, set performance expectations, motivate the team, manage schedules, and conduct regular training.

Customer Service & Experience

Deliver excellent service, handle feedback and complaints professionally, create a welcoming atmosphere, and coach staff to improve guest experience.

Sales & Revenue Generation

Meet sales targets, analyze trends, optimize pricing and promotions, train staff in upselling, and execute marketing initiatives to drive growth.

Financial & Budget Management

Manage budgets, monitor profit and loss, control costs, ensure accurate cash handling, and support data-driven financial decisions.

Inventory & Supply Chain Management

Oversee inventory, maintain proper stock levels, enforce FIFO, conduct audits, and coordinate with suppliers.

Compliance & Standards

Ensure adherence to health, safety, labor, and food hygiene regulations.

QUALIFICATIONS:

• Bachelor’s degree in hospitality management, Business Administration, or a related field (preferred).
• At least 5 years of experience in restaurant operations, with proven leadership or managerial experience.
• Strong leadership, communication, and team management skills.
• Excellent customer service and problem-solving abilities.
• Solid understanding of sales, budgeting, and financial management.
• Knowledge of inventory control and food safety standards.
• Ability to thrive in a fast-paced environment and manage pressure effectively.
• Willing to work flexible schedules, including weekends and holidays.