Role & responsibilities
Operational Management: Directs daily, rapid-paced operations, including opening/closing, scheduling, and ensuring adherence to safety regulations.
Financial Performance: Monitors sales, controls food and labour costs, and analyses reports to maximize profit.
Customer Service: Addresses guest complaints, monitors service quality, and drives loyalty to ensure a positive dining experience.
Team Leadership: Recruits, trains, motivates, and manages performance for all staff members.
Administrative Duties: Manages inventory, orders supplies, and prepares employee schedules.
Preferred candidate profile
Experience: Proven experience in restaurant management, including both Front and Back of House.
Leadership: Solid leadership, communication, and decision-making skills.
Technical Skills: Proficiency with systems and restaurant management software.
Compliance: Deep understanding of health, safety, and licensing regulations.