Key Responsibilities:

Manage all aspects of the restaurant including staff, inventory, and finances
Hire, train, and supervise all front and back of house employees
Create schedules, assign tasks, and monitor performance to ensure efficient operations
Ensure all food and beverage items meet quality and safety standards
Develop and implement strategies to increase revenue and reduce costs
Maintain accurate inventory levels and place orders as needed
Handle customer complaints and resolve issues in a timely and professional manner
Monitor and maintain cleanliness and sanitation standards in the restaurant
Collaborate with the marketing team to develop and implement promotional strategies
Conduct regular meetings with staff to provide feedback, address concerns, and implement training programs

Qualifications:

Bachelor's degree in Hospitality, Business Administration, or related field preferred
Minimum of 3 years experience in a managerial role in the restaurant industry
Proven track record of successfully managing a team and achieving financial targets
Strong leadership and communication skills with the ability to motivate and inspire a team
Excellent problem-solving and decision-making abilities
Knowledge of food safety regulations and procedures
Ability to work flexible hours, including nights, weekends, and holidays
Proficient in Microsoft Office and restaurant management software
ServSafe certification is a plus

Join us and be a part of a dynamic team that delivers exceptional service and unforgettable dining experiences.

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