Operational Management:

• Oversee day-to-day restaurant operations to ensure smooth and efficient service.


• Coordinate with back-of-house and front-of-house staff to ensure timely and quality service.


• Ensure that all food and beverage items are prepared and served according to the restaurant's standards.

Staff Management:

• Training employees on proper food safety and sanitation procedures to ensure compliance with regulatory bodies.


• Training new and existing restaurant staff on company procedures in relation to the restaurants.


• Make sure that all new employees at the restaurants receive the appropriate orientation and training according to company guidelines.


• In collaboration with HR, manage staff schedules to ensure that restaurants have adequate staff at all times.


• In collaboration with HR, review the performance of restaurant staff as per company calendar.


• Monitor cash handling procedures in all branches to curb theft and mismanagement.


• Handle disciplinary actions and resolve conflicts within the team.

Customer Service:

• Ensure that customers receive excellent service and resolve any complaints or issues that arise.


• Monitor customer feedback and implement improvements as necessary.


• Foster a welcoming and friendly atmosphere for guests.

Financial Management:

• Ensure financial targets are met.


• Monitor and control inventory, ordering supplies as needed while minimizing waste.


• Analyze sales figures and implement strategies to increase profitability.


• Strategize sales and marketing plans to drive revenue into the restaurant.

Compliance and Safety:

• Ensure compliance with health, safety, and sanitation regulations.


• Maintain all necessary licenses and permits, including food handler’s permits.


• Conduct regular inspections to ensure the restaurant meets all regulatory requirements.

Marketing and Promotions:

• Study market trends and competitors’ strategies to obtain added advantage.


• Contribute to the company's marketing efforts by developing strategies that are aimed at attracting new clients and retaining existing ones.

Inventory and Supply Chain Management:

• Monitor inventory levels and order supplies as needed.


• Manage food and beverage costs to maximize profitability.

Technology and Systems Management:

• Oversee the use of POS (Point of Sale) systems and ensure accurate transaction records.


• Implement and manage reservation systems, customer feedback systems, and other technology solutions.

Reporting:

• Prepare regular reports on operations, sales, and staff performance.


• Present regular reports to the Head of Operation.