Gérant de restaurant - Local

- Manage staff scheduling, payroll costs, and work assignments based on occupancy, events, and VIPs. Adjust schedules for emergencies.
- Maintain records of sales, guest complaints, and operational concerns.
- Ensure par stock levels for smooth operations.
- Suggest improvements for operations, promotions, cost control, and profitability.
- Establish and oversee cashiering and inventory control procedures.
- Optimize restaurant operations to minimize costs and achieve sales targets.
- Oversee beverage operations, menus, and bar service standards, ensuring SOP compliance and high-quality service.
- Conduct daily bar inspections, maintain equipment, and ensure proper sanitation.
- Plan beverage lists, control costs, and monitor par stocks.
- Hold briefings and meetings to manage bar teams and ensure smooth service.
- Engage with guests to ensure satisfaction and resolve complaints.
- Handle hiring, training, coaching, and problem-solving.
- Stay updated on market trends and competition.
- Enforce safety regulations and meet reporting and target requirements.