RESTAURANTEUR

Your tasks

A restaurateur (or restaurant owner/operator) role focuses on overall business strategy, brand vision, financial management, and high-level leadership rather than just day-to-day floor management.

• Concept & Brand Development: Create the restaurant’s vision, theme, menu direction, and market positioning.
• Financial Management: Develop business plans, manage budgets, monitor profit and loss (P&L), and oversee cash flow and payroll.
• Staff Leadership: Hire, train, and supervise general managers, executive chefs, and key leadership teams.
• Vendor & Supplier Relations: Negotiate contracts, pricing, and terms with food, beverage, and equipment suppliers.
• Compliance & Standards: Ensure strict adherence to health, safety, liquor, and labor laws.
• Marketing & Growth: Oversee brand promotion, community outreach, PR, and long-term expansion goals.

Requirements

• Experience: Proven track record in restaurant ownership, multi-unit management, or senior hospitality leadership
• Business Acumen: Strong understanding of P&L statements, food and labor cost percentages, and margin control.
• Leadership: Ability to inspire a team, set culture, and resolve high-stakes operational or guest issues.
• Industry Knowledge: Deep familiarity with culinary trends, service standards, and local health/safety codes.