Responsibilities Oversee daily operations: Manage all aspects of restaurant operations, including opening and closing procedures, scheduling, and staff supervision. Staff management: Hire, train, and evaluate restaurant staff, ensuring high levels of performance and customer service. Customer service: Ensure a high-quality customer experience, addressing complaints and resolving issues promptly. Inventory management: Oversee inventory control, ordering, and stock management to minimize waste and ensure availability of supplies. Budgeting and cost control: Manage restaurant budgets, track expenses, and implement strategies for cost reduction and profitability. Health and safety compliance: Ensure the restaurant adheres to all health, safety, and hygiene regulations. Marketing and promotions: Collaborate on marketing initiatives and promotions to drive customer engagement and increase sales. Menu development: Work with chefs to plan and develop menu items, ensuring offerings are current, appealing, and profitable. Vendor management: Build and maintain relationships with suppliers to ensure timely deliveries and cost-effective purchasing. Reporting: Prepare and present regular reports on financial performance, customer feedback, and operational efficiency. Requirements Experience: 2+ years as a Restaurant Manager or in a similar hospitality management role. Leadership skills: Strong leadership, team-building, and staff management abilities. Customer service: Excellent customer service skills and a commitment to exceeding guest expectations. Financial acumen: Strong understanding of budgeting, financial reporting, and cost management. Communication skills: Excellent verbal and written communication skills. Problem-solving: Ability to handle challenges, such as customer complaints, staffing issues, or supply shortages. Time management: Strong organizational skills with the ability to multitask and prioritize tasks efficiently. Tech-savvy: Familiarity with restaurant management software, point-of-sale (POS) systems, and inventory management tools. Knowledge of health and safety regulations: Thorough understanding of food safety, health, and hygiene standards. #J-18808-Ljbffr