Restaurant Operations Management: Oversee and coordinate all restaurant operations, including all incomer & outsider Customers.Ensure smooth operation during peak hours by managing schedules, inventory, and customer service.Staff Management: Recruit, train, and supervise restaurant staff, including waitstaff, kitchen staff, and support teams.Conduct performance reviews and provide ongoing coaching and development to improve staff skills.Create and manage staff schedules to ensure adequate coverage at all times.Customer Service: Maintain high standards of customer service, addressing any customer concerns or complaints promptly.Ensure that the restaurant environment is welcoming, clean, and meets all health and safety standards.Financial Management: Monitor and manage the restaurant’s budget, including labor costs, food costs, and other operational expenses.Analyze financial data to optimize profitability and implement cost-control measures.Assist in setting sales goals and developing strategies to achieve them.Inventory and Supply Chain Management: Oversee inventory levels, ensuring that the restaurant is adequately stocked with necessary supplies.Coordinate with suppliers to ensure timely delivery of quality ingredients and supplies.Implement inventory control measures to minimize waste and reduce costs.Health and Safety: Ensure that the restaurant complies with all local health and safety regulations.Conduct regular inspections and audits to maintain a safe and sanitary environment.Train staff on proper food handling, hygiene, and safety procedures.Marketing and Promotion: Collaborate with assigned marketing team to develop and implement promotional campaigns.Engage with customers and gather feedback to improve the restaurant’s offerings and services.Performed equally all necessity work place to promote the restaurant and build new customer relationships.
