Responsibilities:

• Oversee the daily operations of the restaurant, including supervising staff and ensuring excellent customer service.
• Train and develop restaurant staff to maintain high standards of food quality and service.
• Create and implement efficient operating procedures to optimize productivity and profitability.
• Monitor inventory levels and control costs.
• Collaborate with the chef to develop and update menus based on customer preferences and market trends.
• Ensure compliance with health and safety regulations.
• Handle customer inquiries and resolve complaints in a professional and timely manner.
• Manage the booking and reservation system.
• Prepare and analyze sales reports to track performance and identify areas for improvement.
• Stay updated on industry trends and competitors' activities.

Requirements

• Diploma or degree in Hospita...