Job Order Detail

Description

oversees daily operations, manages staff, ensures customer satisfaction, handles finances, and maintains inventory, ensuring a smooth and efficient restaurant experience.

Key Responsibilities:

    Staff Management:
        Hiring and Training: Recruiting, interviewing, and hiring staff, including chefs, servers, bartenders, hosts, and cleaners.

Scheduling: Creating and communicating schedules, assigning duties, and monitoring performance.
Performance Management: Providing feedback, addressing issues, and resolving conflicts.
Ensuring Satisfaction: Addressing and resolving customer complaints, ensuring excellent service, and creating a positive dining experience.
Handling Feedback: Actively seeking and responding to customer feedback.
Budgeting and Forecasting: Developing and managing budgets, tracking expenses, and monitoring revenues.
Cost Control: Managing costs, maximizing profits, and developing strategies for growth.
Inventory Control: Ordering supplies, tracking inventory levels, and ensuring everything is in stock.
Food Safety and Quality: Ensuring compliance with health and safety regulations, maintaining a clean and hygienic environment, and ensuring food quality.
Menu Planning: Collaborating with chefs to create and update menus that reflect current food trends and customer preferences.
Marketing and Promotion: Brainstorming and implementing promotions to reach new customers.
Conflict Resolution: Effectively handling conflicts among staff or with customers.
Maintaining Standards: Ensuring the restaurant meets quality standards and maintains a positive brand image