Found Description
Roles & Responsibilities
- Staff Management: Train/retrain, and supervising FOH & BOH team. Ensuring that staff members adhere to SOPs.
- Customer Service: Ensuring high levels of customer satisfaction through attentive service. Addressing customer complaints and feedback effectively.
- Budgeting and Cost Control: Analysing sales trends, adjusting strategies to improve profitability, managing labor costs, food costs, and overhead to maximise profitability while maintaining quality service.
- Operations Management: Overseeing daily operations to ensure the restaurant runs smoothly. This includes managing inventory, supplies, and equipment, as well as ensuring compliance with health and safety regulations.
- Menu Planning and Development: Collaborating with management to design and update the menu, taking into account customer preferences, seasonal availability, and cost considerations.
- Quality Control: Monitoring food quality, pre...