Qualifications and Skills

• Budgeting (Mandatory skill): Ability to manage financial aspects of a restaurant effectively, including forecasting and cost control.
• Team Management (Mandatory skill): Strong leadership skills to manage, mentor, and motivate the restaurant staff.
• Menu Planning (Mandatory skill): Proficiency in planning and designing menus that align with customer preferences and seasonal availability.
• Leadership: Demonstrated leadership capability to guide and influence teams towards the achievement of goals.
• Customer Service: Exceptional customer service skills to ensure guest satisfaction and handle any complaints or issues that arise.
• Inventory Management: Ability to manage inventory efficiently to ensure quality and avoid waste.
• Food Safety Regulations: Knowledge of food safety regulations and standards to ensure a healthy dining environment.
• Vendor Relations: Strong skills in maintaining relationships with suppliers and negotiating contracts to ensure the best quality and prices.

Roles and Responsibilities

• Oversee the daily operations of the restaurant to ensure that everything runs smoothly and efficiently.
• Monitor staff performance, provide feedback, and implement training programs as needed.
• Develop and implement budgets, including cost control measures to maximize profitability.
• Plan and design menus in collaboration with chefs, considering customer preferences and seasonal ingredients.
• Ensure compliance with all food safety and sanitation regulations, maintaining a clean and safe environment.
• Handle customer complaints and issues in a professional and prompt manner to ensure guest satisfaction.
• Manage inventory, including ordering and stocking supplies, to ensure adequate stock levels without unnecessary waste.
• Build and maintain strong relationships with vendors to secure the best quality ingredients and supplies at the best prices.