- Manage day-to-day restaurant operations to ensure smooth and efficient service.
- Supervise, train, and motivate restaurant staff to maintain high performance and customer satisfaction.
- Prepare staff duty rosters and manage attendance, leave, and shift scheduling.
- Recruit, interview, onboard, and train recent employees.
- Monitor food quality, presentation, and service standards.
- Ensure compliance with food safety, hygiene, and health regulations.
- Handle customer complaints and resolve issues professionally to maintain guest satisfaction.
- Monitor inventory levels and coordinate the ordering of food, beverages, and restaurant supplies.
- Minimize wastage and control food and operational costs.
- Oversee cash handling, billing, daily sales reconciliation, and cash deposits.
- Analyze sales performance and implement strategies to increase revenue and profitability.
- Coordinate with vendors and suppliers to ensure timely procurement of materials.
- Conduct regular staff meetings and performance evaluations.
- Ensure all company policies, operational procedures, and statutory requirements are followed.
- Prepare daily, weekly, and monthly operational and sales reports for management.
- Skills Required
- Leadership and team management
- Customer service and relationship management
- Staff recruitment and training
- Inventory and stock management
- Cost control and budgeting
- Problem-solving and conflict resolution
- Communication and interpersonal skills
- Time management and multitasking
- Proficiency in POS systems and Microsoft Office