Job Description

Operational Management:

Oversee daily operations, ensuring efficient service delivery, smooth workflows, and adherence to quality standards.

Team Leadership:

Recruit, train, and mentor staff, fostering a positive work culture and high-performance environment.

Customer Experience:

Ensure exceptional guest experiences by upholding service standards and addressing customer feedback promptly.

Event Coordination:

Collaborate with stakeholders to organize and manage themed evenings and special events, aligning with the restaurant's brand and community expectations.

Financial Management:

Develop and monitor budgets, control costs, and maximize profitability through effective planning and cost management.

Inventory and Procurement:

Manage stock levels, coordinate with suppliers, and ensure timely availability of high-quality ingredients and supplies.

Health and Safety Compliance:

Maintain compliance with health, safety, and licensing regulations, ensuring a safe and secure environment for staff and patrons.

Strategic Planning:

Identify growth opportunities, implement marketing strategies, and drive initiatives to increase customer engagement and revenue.

Qualifications:

Proven experience as a Restaurant General Manager or similar leadership role in a high-volume establishment.



Strong understanding of restaurant operations, including front-of-house and back-of-house management.



Exceptional leadership and interpersonal skills with the ability to inspire and manage a diverse team.



Proficiency in budgeting, financial reporting, and cost control.



Excellent organizational , multitasking, and problem-solving abilities.



Strong communication skills, both verbal and written.



A customer-focused approach with a passion for delivering outstanding service.



Familiarity with health and safety regulations in the hospitality industry.

Preferred Qualifications:

Degree or diploma in Hospitality Management, Business Administration, or a related field.



Experience in event planning and management.



Knowledge of point-of-sale (POS) systems and restaurant management software.



Between 5 - 7 Years