Job Summary
Manage daily restaurant operations, lead and develop staff, and oversee financial controls to ensure efficient service delivery and cost management.
Responsibilities
Manage front-of-house and back-of-house workflows to ensure smooth kitchen production and high-quality service delivery
Hire, train, schedule, supervise, and mentor operations and kitchen personnel to build a skilled and motivated team
Monitor budgets and track food and labor costs to maintain financial efficiency
Control inventory and coordinate purchasing with suppliers to ensure timely availability of quality ingredients and materials