Main Duties and Responsibilities:
- Lead the opening of the restaurant/ outlet and ensure the implementation of the company policies and procedures along with the exact operation flow.
- Achieve objectives through appropriate planning, organization of staff, inventory management, cost control and maximization of the store s sales and profits.
- Assist the Brand Manager/ Operation Manager in the development of the store s overall yearly plan and budget.
- Provides senior management with all necessary data and statistics relating to store sales and performance, in order to assist them in their decision-making process.
- Observes compliance with Brand policies and procedures, as well as governmental laws and regulations.
- Develop in-depth knowledge of cooking methods on each station, know each spec of every dish to correctly monitor food quality.
- Encourages the front of house teams to constantly improve and update their food knowledge to ensure customers queries answered effectively.
- Work with managers and team to create and maintain our ethos of combining fresh and nutritious food in a simple setting with helpful friendly service that offers value for money.
- Encourage and motivate the team to create an environment where our customers feel welcome, important and it is a pleasure to have them visiting your restaurant.
- Trains and motivates front of house teams to read customers needs and adjust style of service according to individual customers needs - while still retaining their individual personality.
- Effectively deal with customers queries/complaints in a friendly way, helpful way and use these as opportunities to improve how we do things.
- Remains calm during a busy shift and ensures team members remain focused during the shift maintain an obvious presence on the floor, to both customers and team.
- Constantly observes team members/restaurant to anticipate any problems and take preventative action before problems arise.
Education & Qualifications/Skills:
- Bachelors degree in Business Administration, Hotel Management or an equivalent.
- Proven experience in restaurant management or a similar role.
- Strong leadership, communication, and interpersonal skills.
- Knowledge of restaurant operations, including front-of-house and back-of-house functions.
- Familiarity with point-of-sale (POS) systems and financial management.
- Excellent knowledge of Food Legislation, Relevant Codes of Practice & Quality Standards and Health & Safety Legislation
- Exceptional communication and organizational skills
