• Oversee day-to-day operations to ensure superior service and maximize customer satisfaction
• Hire, train, and supervise restaurant staff
• Plan and develop guest loyalty programs
• Coordinate communication between front of the house and back
• Control costs and minimize waste
• Maintain health and safety regulations at all kitchen and dining areas
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events

Educational Qualifications:

• At least a Bachelor's degree in Hospitality, Business Administration, or a related field.

Experience Level:

• 1-3 years of experience in restaurant management or supervision.

Skills and Competencies:

• Strong communication skills to effectively interact with staff and customers.
• Proven restaurant management expertise.
• Adept in operations management, including inventory, staff scheduling, and cost control.
• Team player with the ability to collaborate and synergize with all levels of personnel.
• Excellent teamwork capabilities and a knack for fostering a cooperative work environment.
• Sharpened interpersonal skills with an emphasis on customer service and resolution of conflicts.

Responsibilities and Duties:

• Oversee daily restaurant operations to ensure high-quality service standards.
• Manage staff schedules, training, and performance evaluations.
• Coordinate with kitchen staff to maintain food quality.
• Address customer inquiries and complaints with professionalism.
• Implement strategies to achieve restaurant goals and increase profitability.

Ensure compliance with health and safety regulations.

Working Conditions:

• Fast-paced restaurant environment.
• Includes both peak hours with high customer volume and off-hours for management tasks.
• May involve evening, weekend, and holiday work schedules.

Qualities and Traits:

• A confident leader with an assertive and approachable demeanor.
• Detail-oriented with strong organizational skills.
• The flexibility to adapt and manage multiple tasks effectively.
• The commitment to delivering exceptional dining experiences to guests.
• Financial acumen for budgeting and cost management.