Requirements

Job Duties

Staff Management: Hiring, training, scheduling, and supervising employees, including servers, cooks, and other kitchen staff.
Customer Service: Ensuring excellent customer service by addressing customer complaints or concerns, overseeing dining room operations, and interacting with guests to ensure a positive experience.
Inventory Management: Ordering and maintaining inventory of food, beverages, and supplies, as well as monitoring costs and controlling waste.
Financial Management: Managing budgets, tracking expenses, and analyzing financial reports to maximize profitability.
Menu Planning: Collaborating with chefs to develop and update menus, considering customer preferences, seasonal availability, and cost factors.
Quality Control: Ensuring that food quality and presentation meet standards, and maintaining cleanliness and sanitation throughout the restaurant.
Marketing and Promotion: Implementing marketing strategies to attract customers, such as advertising campaigns, social media engagement, and special events.
Compliance: Ensuring compliance with health and safety regulations, as well as local, state, and federal labor laws.
Vendor Relations: Building and maintaining relationships with food and beverage suppliers, negotiating contracts, and monitoring product quality and pricing.
Problem Solving: Addressing any issues that arise during daily operations, such as equipment malfunctions, staffing shortages, or customer disputes.