Job Description
Responsible for overseeing the efficient running and profitability of restaurants and for managing their employees and ensuring high-quality products and excellent customer service.
• Coordinate daily Front of the House and Back of the House restaurant operations.
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Regularly review product quality and research new vendors.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils, and cleaning products.
• Ensure compliance with sanitation and safety regulations.
• Manage the 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.
• Have good relationship with suppliers and assure all food and cleaning supplier are at most capacity.
• Manage and operate kitchen and restaurant operation of service.
• Design guest experience based on themes and events. Additional Information.
• Typical job responsibilities include training and supervising staff planning menu ensuring compliance. with licensing, hygiene, and health and safety legislation/guidelines overseeing stock levels ordering. supplies handling customer inquiries and complaints problem solving.
• Preparing and presenting staffing/sales reports.
• Keeping statistical and financial records assessing and improving profitability making improvements to the running of the business and developing the restaurant skill.
