Team Leadership:

• Team Leadership:Recruit, train, and supervise restaurant staff.
• Set performance expectations and provide ongoing feedback to ensure high-quality service.
• Foster a positive and collaborative work environment.

Operational Management:

• Oversee day-to-day operations of the restaurant outlet.
• Develop and implement operational policies and procedures.
• Monitor inventory levels and coordinate with the procurement team.

Customer Service:

• Ensure a high standard of customer service by training staff on hospitality best practices.
• Address customer concerns and complaints promptly and professionally.
• Implement strategies to enhance customer satisfaction and loyalty.

Financial Management:

• Create and manage budgets for the restaurant outlet.
• Monitor and control costs, including food and labor expenses.
• Drive revenue through effective pricing strategies and promotions.

Menu Planning and Implementation:

• Collaborate with the chef or kitchen staff to develop and update menus.
• Ensure the proper execution of menu items and presentation.
• Monitor customer feedback and adjust menus as needed.

Health and Safety Compliance:

• Ensure compliance with health and safety regulations.
• Implement and enforce sanitation standards and procedures.
• Conduct regular inspections to maintain a clean and safe environment.

Marketing and Promotion:

• Collaborate with the marketing team to develop promotional activities.
• Implement marketing strategies to attract and retain customers.
• Stay informed about industry trends and competitors.

Reporting:

• Prepare regular reports on outlet performance, including sales, expenses, and customer feedback.
• Analyze data to identify trends and areas for improvement.