Description

Responsibilities

• Assist the Restaurant Manager in daily operations and ensure compliance with health and safety regulations.
• Lead and motivate the restaurant staff by providing guidance and overseeing training programs.
• Manage inventory, including ordering and controlling stock levels to minimize waste.
• Handle customer inquiries and resolve conflicts quickly and effectively.
• Develop and implement staff schedules to ensure adequate coverage during peak hours.
• Monitor food safety standards and ensure that all staff adhere to these practices.
• Utilize point of sale systems efficiently for transactions and reporting purposes.
• Coordinate events and manage reservations to provide excellent guest experiences.
• Analyse restaurant performance metrics and identify areas for improvement.

Requirements

• Minimum 5 years of experience in restaurant management or a related hospitality role.
• Strong leadership and team management skills.
• Excellent customer service and communication abilities.
• Proficient in inventory management and food safety standards.
• Experience with scheduling and conflict resolution.
• Familiarity with MICROS and restaurant operations.
• Ability to work in a fast-paced environment and handle multiple tasks efficiently.
• Flexibility to work weekends and holidays as needed.
• Passion for the hospitality industry and a desire to foster a positive team atmosphere.