Key Responsibilities:

. Operations Management: Supervise all areas of the restaurant, making critical decisions to uphold service standards and enhance guest experiences.

. Financial Oversight: Adhere to company standards to increase sales and minimize costs, including food, beverage, supply, utility, and labor expenses. Ensure accurate and timely completion of financial and payroll-related administrative duties.

. Staff Management: Recruit, train, and supervise staff create staffing schedules and foster a positive work environment to reduce turnover and enhance team performance.

. Customer Service: Ensure consistent high-quality food preparation and service, maintain a professional restaurant image, and handle customer inquiries and complaints effectively to achieve 100% guest satisfaction.

. Compliance and Safety: Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, and legal regulations.

. Inventory and Supplies: Oversee stock levels, order supplies, and manage inventory to ensure the availability of necessary items without overstocking.

Skills and Qualifications:

. Proven experience in restaurant management or a related hospitality role.

. Strong leadership, motivational, and people skills.

. Proficiency in financial management and understanding of business operations.

. Excellent customer service skills and the ability to handle stressful situations.

. Knowledge of food safety regulations and best practices.