Key Responsibilities:

Manage and supervise all aspects of the restaurant, including staff, inventory, and budget
Train, mentor, and motivate staff to provide exceptional customer service
Develop and implement strategies to increase sales and profitability
Ensure compliance with all health and safety regulations and standards
Monitor food and beverage quality and maintain high standards of cleanliness and hygiene
Handle customer complaints and resolve issues promptly and professionally
Collaborate with the kitchen team to develop and update menus according to customer preferences and seasonal availability
Manage inventory and control costs to ensure profitability
Oversee the hiring, training, and scheduling of staff to ensure adequate coverage at all times
Conduct regular staff meetings to communicate goals, expectations, and updates
Create and maintain relationships with suppliers and vendors to ensure timely delivery of quality products
Monitor and analyze sales performance and make necessary adjustments to meet targets
Develop and implement marketing strategies to attract new customers and retain existing ones
Stay updated on industry trends and implement best practices to improve operations and customer satisfaction

Qualifications:

Bachelor's degree in Hospitality, Business Administration, or a related field
Minimum of 3 years of experience as a Restaurant Manager or in a similar role
Strong leadership and communication skills
Excellent customer service and interpersonal skills
Proven ability to manage and motivate a team
Knowledge of food and beverage operations, inventory management, and cost control
Ability to work in a fast-paced environment and handle multiple tasks simultaneously
Proficient in Microsoft Office and Point of Sale (POS) systems
Understanding of health and safety regulations and standards
Availability to work flexible hours, including weekends and holidays

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