Job Description

• Overall Management : Overseeing the day-to-day operations of the restaurant, including staffing, inventory management, and customer service.
• Staffing and Training : Recruiting, hiring, and training restaurant staff, including servers, cooks, and hosts/hostesses. Ensuring that staff members are properly trained in food safety, customer service, and other relevant areas.
• Scheduling : Creating and managing employee schedules to ensure adequate coverage during peak hours and efficient staffing levels during slower periods.
• Customer Service : Ensuring high levels of customer satisfaction by addressing customer complaints or concerns, overseeing service standards, and maintaining a welcoming atmosphere in the restaurant.
• Inventory Management : Monitoring inventory levels of food, beverages, and supplies, and ordering new stock as needed. Minimizing waste and controlling costs related to food and beverage inventory.
• Menu Development and Pricing : Collaborating with chefs and kitchen staff to develop menus that meet customer preferences and restaurant goals. Setting menu prices that reflect food costs, market trends, and customer demand.
• Quality Control : Maintaining quality standards for food preparation, presentation, and service. Conducting regular inspections of the kitchen and dining areas to ensure cleanliness, safety, and compliance with health regulations.
• Financial Management : Managing the restaurant's budget, tracking expenses, and analyzing financial reports to identify areas for improvement and maximize profitability. Implementing cost-saving measures while maintaining quality standards.
• Marketing and Promotion : Developing marketing strategies to attract customers and increase restaurant sales. This may include advertising campaigns, promotions, and special events.
• Vendor Relations : Establishing and maintaining relationships with food and beverage suppliers, negotiating contracts, and ensuring timely delivery of products.
• Compliance and Licensing : Ensuring compliance with local health regulations, food safety standards, and licensing requirements. Keeping up-to-date with changes in regulations and making necessary adjustments to operations.
• Crisis Management : Handling emergencies or unexpected situations that may arise, such as equipment breakdowns, staff shortages, or customer incidents, in a calm and efficient manner.
• Community Engagement : Building relationships with the local community through participation in events, sponsorships, or charitable activities. Fostering a positive reputation for the restaurant within the community.
• Strategic Planning : Developing long-term goals and strategies for the restaurant's growth and success. Identifying opportunities for expansion, diversification, or improvement in operations.

Job Type: Full-time

Pay: ?15,000.00 - ?22,000.00 per month

Benefits:

• Food provided

Schedule:

• Day shift

Supplemental pay types:

• Performance bonus
• Yearly bonus

Experience:

• total work: 1 year (Preferred)

Work Location: In person