- Operations Management: Overseeing daily front-of-house operations to ensure everything runs smoothly and efficiently.
- Staff Management: Recruiting, interviewing, training, and supervising staff, creating work schedules, and evaluating performance.
- Customer Satisfaction: Handling customer inquiries, resolving complaints, and ensuring high standards of service and food quality.
- Financial Management: Monitoring sales and costs, managing budgets, taking inventory, and ordering supplies within budget.
- Compliance and Safety: Ensuring the restaurant adheres to health, safety, and food safety regulations.
- Marketing and Development: Implementing strategies to attract customers, improve sales, and develop the restaurant's business.
- Leadership: Setting the tone for the establishment, creating a positive work environment, and ensuring staff follow company policies and standards.
Required Skills
- Strong leadership and communication skills.
- Excellent organizational and attention-to-detail abilities.
- Passion for the hospitality industry.
- Proficiency in using digital tools for streamlining operations.
Education and Qualifications
- While not always required, a Bachelor's degree in hospitality or relevant training is often preferred.
- Extensive experience in the food and beverage service industry is essential.
- A food manager certification card, and RBS
Schedule
- Wednesday through Saturday evening and Sunday brunch
