Job Description:
? Plan, organize, direct, control, and evaluate the operations of the restaurant.
? Ensure food quality and service standards are consistently maintained.
? Monitor revenues and expenses, control costs, and ensure profitability.
? Implement operational procedures and ensure compliance with all food safety, health, and
sanitation regulations.
? Recruit, train, supervise, and schedule staff to ensure efficient operations and customer
satisfaction.
? Maintain inventory and order food, beverages, and supplies as required.
? Address customer concerns promptly and professionally to maintain a positive dining
experience.
? Develop and enforce policies to ensure consistency in food preparation and service.
? Participate in planning menus, promotional activities, and operational improvements to
enhance the customer experience and business performance.
Job Requirements:
? College diploma or equivalent education.
? Minimum of 5 years of experience in a supervisory or managerial role within the food
service industry.
? Knowledge of food safety regulations and possession of a valid Food Safety Certificate.
? Strong leadership, communication, and problem-solving skills.
? Ability to work in a fast-paced environment and manage multiple priorities.
Skills:
? Strong organizational and multitasking abilities.
? Excellent interpersonal and team leadership skills.
? Attention to detail and commitment to quality.
? Financial management and analytical skills.
? Ability to resolve conflicts and maintain staff morale.