Operations Management: Supervise all areas of the restaurant, making critical decisions to uphold service standards and enhance guest experiences.
Financial Oversight: Adhere to company standards to increase sales and minimize costs, including food, beverage, supply, utility, and labor expenses. Ensure accurate and timely completion of financial and payroll-related administrative duties.
Staff Management: Recruit, train, and supervise staff; create staffing schedules; and foster a positive work environment to reduce turnover and enhance team performance.
Customer Service: Ensure consistent high-quality food preparation and service, maintain a professional restaurant image, and handle customer inquiries and complaints effectively to achieve 100% guest satisfaction.
Compliance and Safety: Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compl...