Job Description

Key Responsibilities

Operations: Manage day-to-day work in dining rooms, kitchens, and bars to ensure smooth service.
Staff Management: Hire, train, schedule, and lead front-of-house and back-of-house team members.
Financial Control: Handle budgets, track profit and loss (P&L), control labor and food costs, and set pricing.
Customer Service: Greet guests, monitor satisfaction, and resolve any complaints quickly.
Compliance: Enforce food safety, hygiene, and local health regulations (such as SFA or NEA rules).
Inventory & Purchasing: Order stock, track supplies, reduce waste, and manage vendor relationships