Job Description

• Operational Leadership : Oversee all restaurant operations to ensure smooth and efficient service, meeting quality, financial, and customer satisfaction goals.
• Team Management : Recruit, train, and manage staff, fostering a positive, productive work environment to enhance team performance and retention.
• Menu Development : Collaborate with the executive chef to design and implement innovative, seasonal menus that align with the restaurant's vision and appeal to the target market.
• Financial Management : Monitor budgets, control costs, manage inventory, and maximize profitability through effective financial planning and analysis.
• Customer Experience : Ensure high-quality customer service and satisfaction, resolving issues promptly and implementing systems for consistent guest experience.
• Compliance : Enforce health, safety, and sanitation regulations, ensuring compliance with local, state, and federal laws.
• Marketing and Sales : Develop and implement marketing strategies to drive foot traffic, reservations, and brand recognition in the local market.
• Vendor Relations : Maintain positive relationships with vendors and suppliers to ensure the availability and quality of products.
• Strategic Planning : Set and achieve long-term business goals by continuously assessing market trends, operational performance, and customer feedback.

Job Types: Full-time, Permanent

Pay: ?11,000.00 - ?18,000.00 per month

Schedule:

• Day shift
• Night shift
• Weekend availability

Experience:

• total work: 2 years (Preferred)

Work Location: In person