Responsibilities:

• Oversee the day-to-day operations of the restaurant to ensure smooth and efficient service.
• Develop and implement operational procedures to improve productivity and service quality.
• Ensure the restaurant is clean, organized, and fully operational at all times.
• Monitor food preparation, service delivery, and overall guest experience.
• Ensure compliance with company standards and operational policies.
• Recruit, train, supervise, and evaluate restaurant staff.
• Prepare work schedules and manage staff attendance and shift rotations.
• Motivate employees to deliver excellent customer service and achieve performance goals.
• Conduct regular team meetings and staff training sessions.
• Address employee performance issues and implement corrective actions where necessary.
• Ensure guests receive exceptional dining experiences.
• Handle customer complaints and resolve service issues promptly and professionally.
• Monitor customer feedback and implement service improvement initiatives.
• Build and maintain positive relationships with customers to encourage repeat business.
• Prepare and manage restaurant operational budgets.
• Monitor daily sales, expenses, and profitability.
• Oversee inventory management, stock control, and ordering of food, beverages, and supplies.
• Minimize waste and control food and operating costs.
• Ensure accurate cash handling, reconciliation, and financial reporting.
• Ensure compliance with food safety, hygiene, sanitation, and health regulations.
• Monitor food quality and ensure consistency in product presentation.
• Conduct routine inspections to maintain cleanliness and safety standards.
• Ensure all staff follow food-handling and workplace-safety procedures.
• Develop strategies to increase sales and customer retention.
• Coordinate promotional activities, marketing campaigns, and special events.
• Analyze operational performance and prepare management reports.
• Identify opportunities to improve efficiency, profitability, and customer satisfaction.

Requirements:

• Minimum of an HND in Hospitality Management, Business Administration, Hotel Management, or a related field.
• Proven years of experience in restaurant or hospitality operations.
• Strong knowledge of restaurant operations, food service management, and customer service.
• Proficiency in Microsoft Office Suite and restaurant POS systems.
• Excellent leadership, communication, and interpersonal skills.
• Strong financial management, budgeting, and analytical abilities.
• Ability to work in a fast-paced environment and manage multiple priorities.