Job Description

• Daily Operations Management

• Oversee the day-to-day operations of the restaurant, ensuring high standards of food quality, service, cleanliness, and ambiance.
• Staff Supervision and Training

• Hire, train, schedule, and manage front-of-house and (if applicable) kitchen staff.
• Monitor staff performance and provide coaching or disciplinary action as needed.
• Customer Service Excellence

• Ensure guests receive exceptional service; handle complaints or special requests promptly and professionally.
• Inventory and Supply Management

• Monitor stock levels of food, beverages, and supplies; place orders and manage supplier relationships.
• Minimize waste and control inventory costs.
• Financial Management

• Monitor daily sales, prepare reports, manage budgets, and control labor and food costs.
• Ensure pricing and billing accuracy.
• Compliance and Safety

• Ensure compliance with health, safety, and sanitation regulations, as well as alcohol service laws.
• Maintain cleanliness and proper food handling throughout the restaurant.
• Menu Coordination

• Collaborate with the chef or kitchen team on menu planning, updates, and promotions based on guest feedback and seasonal trends.
• Marketing and Promotions

• Support promotional events, special dining experiences, or lodge-wide functions to boost restaurant visibility and revenue.
• Reservation and Floor Management

• Oversee seating arrangements, manage reservations, and coordinate with the kitchen to ensure timely service.
• Reporting and Communication

• Prepare and present performance reports to upper management; communicate any operational challenges or improvement ideas.

JobPlacements.com