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.
