•Oversee daily operations of the restaurant, ensuring smooth and efficient service•Manage and supervise staff, including hiring, training, and scheduling employees•Coordinate with kitchen and front-of-house teams to ensure seamless service•Maintain high standards of food quality and customer service•Handle customer complaints and resolve issues promptlyManage inventory, including ordering and stock control•Ensure compliance with health and safety regulationsParticipate in budgeting and financial management for the restaurant•Set performance goals and track progress toward achieving them•Strong leadership, organizational, and communication skills required•Ability to stay calm under pressure and multitask effectively

Staff Management: Hiring, training, scheduling, and supervising restaurant staff, including servers, cooks, and cleaning staff.Customer Service: Ensuring an exceptional dining experience for customers, handling complaints or special requests with professionalism.Operations Oversight: Overseeing day-to-day restaurant operations, including food preparation, cleanliness, and service standards.Inventory and Supplies: Managing inventory levels, ordering supplies, and maintaining stock control to ensure the restaurant runs efficiently.Financial Management: Monitoring the restaurant’s budget, controlling costs, and maximizing profitability through careful financial planning and cost management.Health & Safety Compliance: Ensuring the restaurant adheres to all health, safety, and sanitation regulations.

•Recruiting, training and supervising staff.•Agreeing and managing budgets.•Creating staffing rotas.Planning menus.•Ensuring compliance with licensing, hygiene and health and safety legislation.•Promoting and marketing the business.•Overseeing stock levels and ordering supplies.•Handling customer enquiries and complaints.•Taking reservations.•Greeting and advising customers.•Problem solving.•Preparing and presenting staffing/sales reports.•Keeping statistical and financial records.•Assessing and improving profitability.•Liaising with customers, employees, suppliers, licensing authorities and sales representatives.Making improvements to the running of the business and •developing the restaurant.

Opening and closing the restaurant.Appointing, inducting, and mentoring new staff members.Scheduling shifts and assigning tables to waitstaff.Resolving customers' questions and grievances in a professional manner.Conducting payroll activities in an accurate, timely manner.Ensuring that the restaurant adheres to pertinent health and safety regulations.Purchasing new ingredients, kitchen utensils, and equipment as stock is damaged or depleted.Sourcing better deals on all resources and equipment that warrant replacing or replenishing.Recording all income and expenses and ensuring that cash registers are balanced.

‏Assist in the hiring and training of new employees as well as the continuous training of existing staff‏Oversee both front and back of house operations, including wait staff, kitchen crew, and bussing staff‏Maintain high-quality food standards‏Oversee our kitchen staff’s compliance with all health code and sanitation requirements‏Provide exceptional customer service