Job Description / Responsibilities
- Oversee the daily operations of the restaurant to ensure smooth and efficient business operations.
- Supervise and coordinate the work of kitchen and service staff.
- Plan staff schedules, assign duties and monitor staff performance.
- Ensure food quality, service standards and customer satisfaction are maintained.
- Handle customer feedback, complaints and service-related issues professionally.
- Monitor inventory, stock levels and ordering of food ingredients and supplies.
- Control operating costs and minimise wastage.
- Ensure compliance with food safety, hygiene and workplace safety requirements.
- Monitor sales performance and implement strategies to improve business operations.
- Train, guide and motivate staff to maintain service standards.
- Prepare operational reports and assist management with business planning.
Job Requirements
- Relevant experience in restaurant or food and beverage operations is preferred.
- Good leadership, communication and staff management skills.
- Knowledge of restaurant operations, food hygiene and customer service.
- Able to manage daily operational issues and work in a fast-paced environment.
- Responsible, organised and able to work independently.
- Willing to work shifts, weekends and public holidays when required.
