Job Description
• Take responsibility for the business performance of the restaurant
• Analyses and plan restaurant sales levels and profitability
• Organize marketing activities, such as promotional events and discount schemes
• Prepare reports at the end of the shift/week, including staff control, food control and sales
• Create and execute plans for department sales, profit and staff development
• Set budgets or agree them with Board of Directors
• Plan and coordinate menus
• Coordinate the operation of the restaurant during scheduled shifts
• Recruit, train, manage and motivate staff
• Respond to customer queries and complaints
• Meet and greet customers, organize table reservations and offer advice about menu and wine choices
• Maintain high standards of quality control, hygiene, and health and safety
• Check stock levels, order supplies and prepare cash drawers and petty cash
Requirements
• Candidate should have experience in restaurant management • Degree in hospitality management or Masters in Business Administration • Multiple language abilities a plus, fluency in English is required • Comprehend and use technical or professional language, either written or spoken, to communicate effectively • Adherence to health, safety, food safety, • Proven track record of making high quality decisions and the ability to make complex decisions • Must possess strong communication and listening skills as well as excellent verbal, reading and writing skills • Manager Food Safety Certification (where required) • Ability to prioritize work responsibilities; to include selection, discipline, termination of staff and managers • Applicable standard of education is required; management of departmental food and labor cost • Strong decision-making and leadership behaviors coupled with the technical skill set to drive the business forward
Employment Type
- Full Time
Seniority
Details
Employment type
- Full Time
Educations
Seniority
