Job Descriptions· Oversee daily restaurant operations to ensure efficient and effective service delivery.
· Manage and motivate restaurant staff, including servers, chefs, and support staff, to maintain high
levels of productivity and guest satisfaction.
· Recruit, train, and schedule staff to meet operational needs and ensure excellent customer service.
· Develop and implement standard operating procedures and policies to maintain consistency and
quality in service and food preparation.
· Monitor and manage inventory levels to minimize waste and ensure adequate supplies are
available to meet customer demand.
· Implement cost-control measures to optimize restaurant profitability, including monitoring food
and labor costs and identifying opportunities for efficiency improvements.
· Ensure compliance with health and safety regulations and food safety standards at all times.
· Handle guest inquiries, concerns, and complaints in a professional and timely manner, striving to
resolve issues to the guest's satisfaction.
· Collaborate with the culinary team to develop and update menu offerings based on customer
preferences and market trends.
· Build and maintain positive relationships with customers, suppliers, and vendors to support
business growth and success.