Job Description

·         Coordinate daily Front of the House and Back of the House restaurant operations

·         Deliver superior service and maximize customer satisfaction

·         Respond efficiently and accurately to customer complaints

·         Regularly review product quality and research new vendors

·         Organize and supervise shifts

·         Appraise staff performance and provide feedback to improve productivity

·         Estimate future needs for goods, kitchen utensils and cleaning products

·         Ensure compliance with sanitation and safety regulations

·         Manage restaurant’s good image and suggest ways to improve it

·         Control operational costs and identify measures to cut waste

·         Create detailed reports on weekly, monthly and annual revenues and expenses

·    Promote the brand in the local community through word-of-mouth and restaurant events.

Skill set

• Adaptable
• Communication and interpersonal skills
• Decision making
• Leadership