Coordinate daily Front of the House and Back of the House restaurant operationsDeliver superior service and maximize customer satisfactionRespond efficiently and accurately to customer complaintsRegularly review product quality and research new vendorsOrganize and supervise shiftsAppraise staff performance and provide feedback to improve productivityEstimate future needs for goods, kitchen utensils and cleaning productsEnsure compliance with sanitation and safety regulationsManage restaurant’s good image and suggest ways to improve itControl operational costs and identify measures to cut wasteCreate detailed reports on weekly, monthly and annual revenues and expensesPromote the brand in the local community through word-of-mouth and restaurant eventsRecommend ways to reach a broader audience (e.g. discounts and social media ads)Train new and current employees on proper customer service practicesImplement policies and protocols that will maintain future restaurant operations

Ensuring incoming staff complies with company policyTraining staff to follow restaurant proceduresMaintaining safety and food quality standardsKeeping customers happy and handling complaintsOrganizing schedulesKeeping track of employees' hoursRecording payroll dataOrdering food, linens, gloves and other supplies while staying within budget limitations

Manage and oversee the entire restaurant operationDeliver superior guest services Ensuring guest satisfactionPlan and develop guest loyalty programsPlan new and update existing menusPlan and develop the overall restaurant marketing strategyParticipate at local food eventsRespond efficiently to customer questions and complaintsOrganize and supervise shiftsManage and lead staffHire new employeesTraining and evaluate staff performanceEstimate consumption, forecast requirements and maintain inventoryManage restaurant supplies

Reecruiting, training and supervising staffagreeing and managing budgetsplanning menusensuring compliance with licensing, hygiene and health and safety legislation/guidelinespromoting and marketing the businessoverseeing stock levelsordering suppliesproducing staff rotashandling customer enquiries and complaintstaking reservationsgreeting and advising customersproblem solvingpreparing and presenting staffing/sales reportskeeping statistical and financial recordsassessing and improving profitabilitysetting targetshandling administration and paperworkliaising with customers, employees, suppliers, licensing authorities and sales representativesmaking improvements to the running of the business and developing the restaurant.

Coordinate daily Front of the House and Back of the House restaurant operationsDeliver superior service and maximize customer satisfactionRespond efficiently and accurately to customer complaintsRegularly review product quality and research new vendorsOrganize and supervise shiftsAppraise staff performance and provide feedback to improve productivityEstimate future needs for goods, kitchen utensils and cleaning productsEnsure compliance with sanitation and safety regulationsManage restaurant’s good image and suggest ways to improve itControl operational costs and identify measures to cut wasteCreate detailed reports on weekly, monthly and annual revenues and expensesPromote the brand in the local community through word-of-mouth and restaurant eventsRecommend ways to reach a broader audience (e.g. discounts and social media ads)Train new and current employees on proper customer service practicesImplement policies and protocols that will maintain future restaurant operations

Supervising the Hotel/Restaurant services, Kitchen Maintenance, Staff Management, Client feedback review, Cost Control, Wastage Reduction, Food Quality Control, Storage of Indent, Materials, Groceries, Provision, Restaurant Management,