Job Description
• Take responsibility for the business performance of the restaurant • Analyses and plan restaurant sales levels and profitability • Organize marketing activities, such as promotional events and discount schemes • Prepare reports at the end of the shift/week, including staff control, food control and sales • Create and execute plans for department sales, profit and staff development • Set budgets or agree them with Board of Directors • Plan and coordinate menus • Coordinate the operation of the restaurant during scheduled shifts • Recruit, train, manage and motivate staff • Respond to customer queries and complaints • Meet and greet customers, organize table reservations and offer advice about menu and wine choices • Maintain high standards of quality control, hygiene, and health and safety • Check stock levels, order supplies and prepare cash drawers and petty cash
Requirements
• Candidate should have experience in restaurant management • Degree in hospitality management or Masters in Business Administration • Multiple language abilities a plus, fluency in English is required • Comprehend and use technical or professional language, either written or spoken, to communicate effectively • Adherence to health, safety, food safety, • Proven track record of making high quality decisions and the ability to make complex decisions • Must possess strong communication and listening skills as well as excellent verbal, reading and writing skills • Manager Food Safety Certification (where required) • Ability to prioritize work responsibilities; to include selection, discipline, termination of staff and managers • Applicable standard of education is required; management of departmental food and labor cost • Strong decision-making and leadership behaviors coupled with the technical skill set to drive the business forward
Employment Type
- Full Time
Job Category
Seniority
Details
Employment type
- Full Time
Job Category
Educations
Seniority
