Key Responsibilities:

Manage and oversee all aspects of the restaurant, including front-of-house, back-of-house, and administrative tasks.
Develop and maintain operational procedures to ensure consistency and efficiency in daily operations.
Monitor and control food and labor costs, as well as other expenses, to maximize profitability.
Train and supervise staff, ensuring they are providing excellent customer service and following company policies and procedures.
Create and maintain schedules for all team members, ensuring adequate coverage and efficient use of labor resources.
Conduct regular performance evaluations and provide feedback and coaching to team members.
Collaborate with the kitchen team to develop and update menus, ensuring a variety of high-quality options for our guests.
Oversee the ordering and inventory of food, beverages, and supplies, ensuring adequate stock levels and minimizing waste.
Handle customer complaints and resolve any issues in a timely and professional manner.
Maintain a clean, safe, and inviting environment for guests and team members, following all health and safety regulations.
Plan and execute marketing initiatives to attract new customers and retain existing ones.
Stay up-to-date with industry trends and best practices, and implement new ideas to improve the restaurant's performance.

Requirements:

Minimum of 3 years of experience in a restaurant management role.
Proven track record of managing a successful restaurant, meeting or exceeding financial goals.
Strong leadership skills, with the ability to motivate and develop team members.
Excellent communication and interpersonal skills.
Knowledge of food and beverage operations, including inventory management, menu planning, and cost control.
Ability to work in a fast-paced and high-pressure environment.
Flexible schedule, including weekends and holidays.
Bachelor's degree in Hospitality Management or related field preferred.

Apply now.

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