Job Description

• Supervise daily restaurant operations, including opening and closing procedures.
• Manage the business aspects of the overall outlet such as negotiating supplier contracts, taking inventory and reordering supplies, managing budgets, and setting goals.
• Training staff to provide excellent service to guests.
• Monitor staff performance and provide coaching or disciplinary action when needed.
• Conduct regular briefings and team meetings.
• Creating effective schedules and quickly resolving conflicts to ensure that restaurant is well staffed during peak hours.
• Planning and taking part in promotional events.
• Identify customer needs and respond proactively to all of their concerns.
• Establish targets, SOPs, schedules, policies and procedures and strictly abide by Company policies.
• Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork.
• Comply with all health and safety regulations.
• Report management regarding sales results and productivity.

Source : Merojob

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