Operational Management: Oversee daily restaurant operations, including opening and closing procedures, inventory management, and staff scheduling, to ensure smooth and efficient functioning.Team Leadership: Lead, coach, and develop a team of managers, chefs, and service staff. Foster a positive work environment that promotes teamwork, high morale, and employee retention.Customer Experience: Ensure that every guest receives outstanding service and a high-quality dining experience. Address customer feedback and resolve any issues to maintain high levels of customer satisfaction.Financial Management: Manage the restaurant’s budget, monitor financial performance, and implement strategies to increase revenue and control costs. Analyze sales reports, labor costs, and food costs to optimize profitability.Menu Development: Collaborate with the culinary team to develop and refine the menu, ensuring a balance between innovation and customer preferences. Monitor food quality and presentation to maintain high standards.Vendor Relations: Manage relationships with suppliers and negotiate contracts to secure the best prices for high-quality ingredients and supplies. Monitor inventory levels and ensure timely ordering and delivery.Training and Development: Oversee staff training programs to ensure all employees are knowledgeable about the menu, service standards, and safety protocols. Continuously identify opportunities for employee development and advancement.

• Coordinate staff schedules, duties, and performance evaluations to optimize productivity and ensure high standards of service and monitor inventory levels, order supplies and financial records to maintain cost-effective operations.• Address and resolve guest complaints promptly and effectively, ensuring a positive dining experience while developing and implementing service standards and protocols to enhance guest satisfaction.• Monitor and analyze guest reviews on various platforms to identify trends and address any recurring issues.• Monitor the effectiveness of loyalty programs and make adjustments to maximize engagement and retention while collaborating with marketing to promote loyalty programs through various channels, including social media.• Regularly review and update menus to keep offerings fresh and exciting, while also considering cost management and profitability.• Create and execute comprehensive marketing plans that include digital, print, and social media campaigns to attract new customers and retain existing ones.• Develop unique offerings or experiences for event attendees to showcase the restaurant's culinary expertise and attract potential customers.

Contribute to the place by setting new ideas for promotional offers & marketing possibilities ensure compliance with licensing laws health & safety & other statutory regulations Monitor the running of various events that are hosted by the place to ensure everything is running smoothlyliaise with various departmental managers from F&b housekeeping sales & so on to ensure that they run appropriatelySupervise the recruitment and hiring of top notch staff to work in the various departmentsReview the monthly p&l report and discuss the consequences Suggest ideas to hr manager to launch new culture in the place to gain employees loyalty & encourage the team work spirit among all departments

• Developed and implemented effective recruitment strategies to attract qualified candidates for various positions within the restaurant.• Collaborated with the culinary team to create innovative, seasonal, and diverse menu offerings that cater to a wide range of tastes and dietary preferences.• Implemented and enforced strict hygiene and sanitation standards throughout the restaurant to ensure a safe and clean environment for guests and staff.• Developed and executed a comprehensive marketing strategy that includes online and offline channels to increase the restaurant's visibility and attract new customers.• Established relationships with reliable suppliers and negotiate favorable terms to ensure a consistent supply of high-quality ingredients and materials.

• Designed and delivered comprehensive training programs to ensure all staff members are knowledgeable about menu items, service protocols, and customer service standards.• Quickly and effectively addressed any operational issues that arise, from equipment malfunctions to staffing shortages, to maintain smooth restaurant operations.• Developed and executed strategic plans for growth and expansion, such as opening new locations, diversifying the menu, or introducing new service offerings.

Responsible for scheduling for employees Training for the staffManage the orders Coordination between the floor and the kitchenManage all the orders from the suppliers

Ensure guests receive prompt friendly & personalized service Have full menu knowledge & implement suggestive and up-selling roles techniques in helping guests choosing requestsAct as a final check on the quality & quantity of food & beverage items before they are served Notify my manager of specific guests requests