Job Description
- Lead and manage restaurant operations, including staffing, inventory control, food safety, and guest satisfaction.
- Develop and implement operational procedures and systems to optimize efficiency, minimize waste, and maximize profitability.
- Maintain a safe and clean work environment, ensuring adherence to all health and safety regulations.
- Recruit, train, and develop a high-performing team, fostering a positive and collaborative work environment.
- Oversee food and beverage cost control by monitoring inventory, negotiating with vendors, and minimizing waste.
- Resolve guest concerns promptly and professionally, ensuring guest satisfaction.
- Stay informed about industry trends and best practices in restaurant operations.
- Collaborate with Marketing team on marketing initiatives and execution.
Job Requirement
- Minimum of 5 years of experience in restaurant operations management.
- Proven track record of success in leading and motivating restaurant teams.
- Strong understanding of food safety regulations and safe food handling practices.
- Excellent analytical and problem-solving skills with a focus on cost control and efficiency.
- Proficient in restaurant management software and financial reporting tools.
- Strong communication and interpersonal skills, with the ability to build relationships with team members and vendors.
- Detail-oriented and organized, with a commitment to maintaining a clean and efficient work environment.