Job Description
Recruiting, training and supervising staff approving and managing budgets Planning menus Ensuring compliance with licensing, hygiene and health and safety Legislation/guidelines Promoting and marketing the business Ordering supplies Producing staff rotas Handling customer enquiries and complaints Greeting and advising customers Preparing and presenting staffing/sales reports Keeping statistical and financial records Assessing and improving profitability Setting targets Handling administration and paperwork Liaising with customers, employees, suppliers, licensing authorities, sales representatives etc Making improvements to the running of the business and developing the restaurant.
Requirements
Excellent customer service skills Commercial awareness Flexibility Good interpersonal skills Communication skills Problem-solving skills Organisational skills Teamwork skills Minimum of three years experience in a high volume in a resturant Manager position
