Key ResponsibilitiesOperations Management
- Supervise day-to-day restaurant operations
- Ensure smooth front-of-house and back-of-house coordination
- Maintain cleanliness, hygiene, and safety standards
- Monitor food quality, presentation, and service consistency
- Handle customer complaints professionally and promptly
Team Leadership
- Recruit, train, and supervise restaurant staff
- Prepare duty rosters and manage attendance
- Motivate employees to deliver excellent customer service
- Conduct performance evaluations and disciplinary actions when needed
Customer Service
- Welcome and interact with guests to ensure satisfaction
- Build customer relationships and encourage repeat business
- Maintain high hospitality standards aligned with continental dining expectations
Financial Management
- Monitor daily sales and prepare reports
- Control food and labor costs
- Manage inventory, ordering, and vendor coordination
- Ensure proper cash handling and billing procedures
Menu & Service Coordination
- Coordinate with chefs regarding menu planning and seasonal specials
- Ensure proper knowledge of continental dishes, beverages, and wine pairings
- Support promotional events and marketing activities
Compliance & Safety
- Ensure compliance with local food safety regulations
- Maintain health, sanitation, and licensing requirements
- Implement SOPs and operational standards