Role and `Duties
- Oversee the daily operations of the restaurant, ensuring smooth and efficient service
- Manage and supervise staff, including hiring, training, and scheduling
- Monitor food quality and presentation to maintain high standards
- Collaborate with the kitchen team to ensure timely and accurate food preparation
- Handle customer inquiries, complaints, and feedback in a professional manner
- Implement and enforce food safety and hygiene standards
- Develop and maintain relationships with suppliers and vendors
- Create and update menus based on customer preferences and seasonal availability
- Monitor inventory levels and order supplies as needed
- Conduct regular inspections to ensure cleanliness and organization of the restaurant
- Ability to effectively manage a team, delegate tasks, and provide guidance and support
- Strong organizational skills
- Excellent communication skills, both verbal and written
- Ability to work flexible hours, including evenings, weekends, and holidays