Job Description

-Recruitment and Training: Oversee the recruitment, training, and onboarding of food andbeverage staff (including servers, hosts, and kitchen staff). Provide support to ensure thatstaff can smoothly adapt to their roles and responsibilities.-Scheduling and Supervision: Create and manage staff schedules based on the needs of therestaurant. Supervise staff during both peak and off-peak hours to ensure effectiveoperations and smooth restaurant performance.- Performance Management:Conduct performance evaluations for staff, provide coachingwhen needed, and set specific goals to help each team member grow professionally.- Coordination with Kitchen:Ensure strong communication between the kitchen and serviceteams to ensure that food is delivered at the right time and to the highest quality standards.- Daily Operations Management:Manage and supervise daily restaurant operations,including opening and closing procedures, dining area setup, and guest management.-Inventory Management and Ordering:Oversee inventory control, manage food andbeverage supplies, and ensure timely ordering. Negotiate prices with suppliers and maintainsmooth supplier relationships.- Revenue Growth:Develop promotional activities, events, and special menu items toincrease revenue. Track the effectiveness of these strategies and make necessaryadjustments.- Quality Control:Ensure that food and beverages meet the restaurant’s quality standards interms of taste, presentation, and consistency.