ROLE & RESPONSIBILITIES:

Operational Management:

-   Oversee day-to-day operations of the restaurant, including staffing, scheduling, and workflow coordination.

-   Ensure compliance with health and safety regulations, as well as company policies and procedures.

-   Implement and maintain high standards of food quality, presentation, and service.

-   Monitor inventory levels, order supplies, and manage stock to minimize waste and optimize costs.

Staff Supervision and Training:

-   Recruit, train, and supervise restaurant staff, including servers, kitchen staff, and support personnel.

-   Conduct regular performance evaluations and provide constructive feedback.

-   Foster a positive and collaborative work environment, promoting teamwork and excellent customer service.

Guest Experience:

-   Ensure a positive and memorable dining experience for guests through attentive service and high-quality food.

-   Handle guest inquiries, concerns, and feedback promptly and professionally.

-   Implement and maintain service standards to meet or exceed guest expectations.

Financial Management:

-   Work closely with the Director of F&B to develop and achieve budgetary and financial goals.

-   Monitor and analyze financial performance, identifying areas for improvement and implementing cost-control measures.

-   Prepare and manage budgets, financial reports, and forecasts.

Marketing and Sales:

-   Collaborate with the marketing team to develop and implement promotions and marketing strategies to drive sales.

-   Monitor market trends and competition to stay informed about industry developments.

-   Identify opportunities to increase revenue and implement effective sales strategies.

Relationship Management:

-   Build and maintain positive relationships with suppliers, vendors, and other stakeholders.

-   Collaborate with other departments to ensure seamless coordination and cooperation.

-   Represent the restaurant in a professional manner at industry events and community engagements.

Compliance and Regulation:

-   Ensure compliance with all local, state, and federal regulations governing the operation of a restaurant.

-   Stay informed about changes in regulations and implement necessary adjustments to maintain compliance.