Roles and responsibilities
1. Operational Management
- Oversee daily restaurant operations, including front-of-house and back-of-house activities.
- Ensure that restaurant policies and procedures are followed by all staff members.
- Monitor and maintain high standards of food quality, service, cleanliness, and safety.
- Manage inventory levels and control costs related to food, beverages, and supplies.
2. Staff Management and Development
- Recruit, hire, and train staff, including servers, cooks, and management personnel.
- Develop and implement training programs to enhance staff skills and ensure compliance with company standards.
- Schedule staff shifts and manage labor costs to align with business needs.
- Conduct performance evaluations, provide feedback, and support staff development.
3. Customer Service Excellence
- Foster a customer-focused environment by ensuring high levels of service and guest satisfaction.
- Address customer complaints and resolve issues promptly and professionally.
- Implement strategies to enhance the dining experience and encourage repeat business.
- Monitor guest feedback and reviews to identify areas for improvement.
4. Financial Management
- Prepare and manage the restaurant's budget, including revenue forecasting and expense control.
- Analyze financial reports to track performance and identify trends.
- Implement cost-control measures to optimize profitability while maintaining quality.
- Manage pricing strategies for menu items to ensure competitiveness and profitability.
5. Marketing and Promotion
- Develop and execute marketing strategies to promote the restaurant and attract new customers.
- Coordinate with marketing teams to plan events, special promotions, and social media campaigns.
- Build relationships with local businesses and community organizations to enhance visibility.
6. Health and Safety Compliance
- Ensure compliance with health, safety, and sanitation regulations, including food handling and cleanliness standards.
- Conduct regular inspections of kitchen and dining areas to maintain hygiene and safety protocols.
- Train staff on safety procedures and emergency protocols.
7. Menu Development
- Collaborate with chefs and culinary staff to design and update the restaurant menu.
- Ensure menu items align with customer preferences, trends, and dietary restrictions.
- Monitor food costs and adjust menu pricing as needed to maintain profitability.
8. Facility Management
- Oversee maintenance of the restaurant’s facilities, including kitchen equipment and dining areas.
- Coordinate with maintenance staff or external vendors for repairs and upgrades.
- Ensure that the restaurant is well-presented and inviting for customers.
9. Reporting and Analysis
- Prepare regular reports for upper management on operational performance, financial metrics, and guest satisfaction.
- Analyze data to make informed decisions about staffing, inventory, and menu adjustments.
- Implement systems for tracking sales, labor, and operational efficiency.
10. Strategic Planning
- Develop and implement long-term strategies to improve restaurant performance and growth.
- Stay informed about industry trends and competitive landscape to make proactive adjustments.
- Engage with upper management to align restaurant goals with company objectives.
Desired candidate profile
1. Educational Background
- Bachelor’s degree in hospitality management, business administration, or a related field is preferred.
- Additional certifications in food safety, alcohol service, or management are beneficial.
2. Experience
- 5-7 years of experience in the restaurant industry, with at least 3 years in a management role.
- Proven track record of successfully managing restaurant operations and leading a team.
- Experience in various roles within a restaurant (e.g., server, chef, or bartender) is advantageous for understanding all facets of operations.
3. Leadership and Team Management
- Strong leadership skills with the ability to inspire, motivate, and develop a diverse team.
- Experience in hiring, training, and evaluating staff performance.
- Ability to foster a positive work environment and build a cohesive team culture.
4. Customer Service Orientation
- Exceptional customer service skills with a focus on creating memorable dining experiences.
- Ability to handle guest complaints and feedback professionally and effectively.
- Experience in developing customer loyalty programs and enhancing guest engagement.
5. Financial Acumen
- Solid understanding of financial management, including budgeting, forecasting, and profit-and-loss statements.
- Experience in cost control, inventory management, and pricing strategies to maximize profitability.
- Proficiency in using point-of-sale (POS) systems and financial software.
6. Operational Expertise
- In-depth knowledge of restaurant operations, including kitchen management, food safety, and health regulations.
- Experience in menu development and implementing operational standards.
- Ability to manage multiple tasks and priorities in a fast-paced environment.
7. Communication Skills
- Strong verbal and written communication skills to interact effectively with staff, guests, and vendors.
- Ability to lead meetings, provide clear instructions, and foster open communication among team members.
8. Problem-Solving Skills