Roles & Responsibilities
Job Description & Requirements

Responsibilities

Deliver a pleasant and memorable dining experience for all restaurant patrons and event guests.

Respond promptly to guest feedback or concerns that require managerial decision-making and immediate action.

Collaborate closely with the operations team to achieve and exceed restaurant sales targets.

Prepare staff schedules to ensure adequate and efficient staffing levels at all times.

Manage restaurant human resource functions by orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing performance; and enforcing company policies and procedures.

Achieve operational objectives by contributing to strategic planning and reviews; preparing and executing action plans; implementing standards for productivity, quality, and customer service; resolving operational issues; identifying trends; and recommending or implementing improvements to restaurant setup, systems, and policies.

Meet financial objectives by forecasting operational requirements, preparing annual budgets, monitoring expenditures, analysing variances, and initiating corrective actions to ensure costs remain within company budgets and financial guidelines.

Plan menus in consultation with chefs by estimating food costs, evaluating profitability, and making necessary menu adjustments.

Control costs by enforcing portion control standards, monitoring preparation quantities, minimizing waste, and maintaining high food quality.

Maintain a safe, secure, and healthy environment by establishing, enforcing, and complying with sanitation standards, legal regulations, and safety procedures, as well as securing revenues and implementing corrective action plans when required.

Maintain restaurant ambiance by overseeing lighting, background music, linen service, glassware, dinnerware, utensil quality and placement, and by monitoring food presentation and service standards.

Enhance the reputation of the department and organization by taking ownership of new initiatives, responding positively to unique requests, and exploring innovative opportunities to add value to restaurant operations.

Assist the banquet team as required and when directed by management.

1. Competencies
   

Promote the restaurant brand within the local community through word-of-mouth engagement and organized restaurant events.

Ability to manage and coordinate activities across multiple departments, including Operations, Kitchen, Sales, and Regulatory Compliance.

Demonstrated leadership skills with the ability to inspire, guide, and motivate teams toward organizational goals.

Strong capability to monitor, evaluate, and improve processes and procedures to ensure operational excellence.

Ensures streamlined and efficient production and delivery of goods and services while maintaining quality standards.

Highly organized, with the ability to manage documentation, administrative tasks, and team performance effectively.

Handles customer complaints tactfully, professionally, and with a solution-oriented mindset.

Consistently strives to achieve the highest level of customer satisfaction.

Displays patience and a strong customer-focused approach in all situations.

Excellent customer service and interpersonal communication skills.