Job purpose
To maintain the running of the restaurant and increasing sales (from preparation through to service). You will ensure the team maintains the highest standards in food safety and hygiene.
Key responsibilities
- Opening and closing the restaurant
- Ensuring the restaurant adheres to health and safety regulations
- Coordinate daily Front of the House and Back of the
- House restaurant operations
- Deliver superior service and maximise customer satisfaction
- Respond efficiently and accurately to customer complaints
- Increase restaurant sales
- Regularly review product quality and research new suppliers
- Scheduling shifts and assigning tables to waitstaff
- Appraise staff performance and provide feedback to improve productivity
- Estimate future needs for goods, kitchen utensils and cleaning products
- Manage restaurant’s good image and suggest ways to improve it
- Control operational costs and identify measures to cut waste
- Create detailed reports on weekly, monthly and annual revenues and expenses
- Promote the brand in the local community through word-of-mouth and restaurant events
- Recommend ways to reach a broader audience (e.g. discounts and social media ads)
- Recruit, appoint, induct, train, evaluate and promote staff
Implement policies and protocols that will maintain future restaurant operations - Be a host and communicate with guests
- Purchase ingredients, equipment and kitchen utensils and ensure stock is maintained
- Organise the restaurant team: their tasks, schedules and information meetings
Entry requirements
Skills
- Previous supervisory experience in restaurant management with experience in managing priorities, the ability to listen and motivate the team
- Intermediate accounting skills
- Excellent conflict resolution abilities
- Innovative, trustworthy and impartial
Qualifications
- 2 years’ further education in hotel/food and beverage studies