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• Planning, organizing, directing and controlling operations of the back and front of the house.
• Greets customers in a friendly and courteous way in order to ensure they feel welcome and to contribute to a positive overall experience.
• Helps and motivates the team to achieve the set goals and targets by always acknowledging good work.
• Implements and understands hygiene and cleanliness procedures and policies and overviews the preparation and presentation of high quality food items by strictly following the standards, preparation techniques and Product Bible of the brand.
• Plans, organizes, directs and controls the day to day units operations. Determines the type of services to be offered and implements operational procedures.
• Controls inventory, monitors revenues and modifies procedures and prices.
• Resolves customer complaints and ensures health and safety regulations are followed at all times
• Ensure that the restaurant operates efficiently and effectively within the Company’s fiscal and operational guidelines.
• Ensure adherence to all local, laws and regulations
• Develop initiatives to build sales, profitability and guest counts, Maintain effective cost controls in support of these initiatives.
• Respond to guest comments and criticism in a constructive and positive manner, looking at such as an opportunity to build guest count. Educate and empower subordinate supervisors and associates to act in a similar capacity.
• Ensure a safe and secure work and dining environment for associates and guests.
• Carry out supervisory responsibilities in accordance with all applicable policies.
• Demonstrate high ethical standards at all times, adhering to standards laid out in the Company’s policy.
• Conduct regular associate/departmental meetings, utilizing tools provided by the support office
• Utilize established methods for staff interviewing and reference checks using tools provided by the support office.
• Oversees and directs the personnel function of the Organisation including recruitment, hiring, induction, counselling, training, payroll administration, incentive policy implementation, all staff relations, performance appraisals and all personnel planning.
• Provide training and recognition to employees at all levels and maintain team-oriented environment.
• Work within established guidelines and policies for training and development of associates
• Responsible for forecasting and generating restaurant annual budget, Maximize profit opportunities
by developing realistic budgets.
• Analyze monthly operating statements and determine reasons for variances. Manage operational expenses to maximize profit potential.
• Responsible to meet or exceed budgeted sales and profit goals.