Responsibilities:
- Oversee day-to-day operations to ensure smooth functioning of the restaurant.
- Develop and implement strategic plans to achieve business objectives and drive revenue growth.
- Conducting regular meetings with staff to communicate goals, expectations, and performance feedback, fostering a positive and collaborative work environment.
- Handling customer inquiries, feedback, and complaints in a professional and timely manner, striving to exceed customer expectations.
- Collaborate with the culinary team to create seasonal menus that showcase our commitment to quality and creativity.
- Manage inventory, control costs, and maximize profitability through effective budgeting and financial management.
- Foster a positive work environment that promotes teamwork, professionalism, and excellence.
Qualification:
- A minimum of 5-10 years’ experience as Restaurant Director/Manager in the food and Beverage industry.
- Proven experience in restaurant management, with a track record of success in a fast-paced environment
- A degree in Hospitality Management or a related field preferred.
- Strong leadership skills, with the ability to inspire and motivate a diverse team.
- Possess good knowledge of food safety and hygiene practices.
- Good management and organizations skills.
- Availability and flexibility in schedule.
- Ability to work under pressure.
- Able to train subordinates.
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