Staff Management:
Recruiting, hiring, training, and supervising restaurant staff, including servers, and bartenders. Creating staff schedules and managing employee performance.
Operational Oversight:
Ensuring smooth front-of-house and back-of-house operations, including opening and closing procedures, inventory management, and adherence to health and safety standards.
Customer Service:
Handling customer inquiries, resolving complaints, and ensuring a positive dining experience.
Financial Management:
Managing budgets, tracking sales, and controlling costs to maximize profitability.
Compliance:
Ensuring compliance with health and safety regulations, food handling procedures, and licensing laws.
Inventory Management:
Monitoring inventory levels, placing orders, and managing stock to minimize waste and ensure availability.
Marketing and Promotion:
Contributing to marketing efforts to promote the restaurant and attract customers.
Building a Positive Culture:
Creating a positive and inclusive work environment for staff.
Problem Solving:
Addressing and resolving operational and personnel issues effectively.