· Direct and coordinate the day-to-day operations of the restaurant, ensuring efficient service delivery and adherence to established operational standards.
· Plan and coordinate private functions, group bookings, special events and other restaurant activities, ensuring appropriate staffing, resources and service arrangements are in place.
· Develop and implement restaurant operational plans in line with business objectives, budgets, service standards and company policies, while identifying opportunities to improve overall efficiency.
· Monitor and manage financial and operational performance, including food costs, labour expenses, sales, cash flow and profitability, and implement appropriate cost-control measures where required.
· Oversee food, beverage and other inventory requirements by monitoring stock levels, coordinating purchasing and deliveries, and ensuring supplies are properly received, stored and available for daily operations.
· Ensure the restaurant consistently meets applicable health, safety, food hygiene and sanitation requirements, while maintaining high standards of cleanliness, presentation and functionality across the premises.
· Manage staff recruitment, induction, training and performance, while allocating responsibilities and supervising chefs, kitchen personnel and front-of-house staff to ensure effective and consistent service.
· Oversee customer service and dining operations, including reservations, guest reception, seating arrangements, order coordination and menu planning in consultation with chefs, while responding to customer feedback and maintaining service quality.
Pay: $79,423.00 per year
Benefits:
- Employee discount
- Free food
Work Location: In person
