Responsibilities:

• Oversee and manage daily restaurant operations, ensuring smooth service and high-quality food standards.
• Supervise, train, and schedule front-of-house and kitchen staff, including servers, cooks, and dishwashers.
• Ensure all food is prepared and served in accordance with company standards and health regulations.
• Maintain inventory, order supplies, and manage costs to ensure profitability.
• Monitor guest satisfaction and address any concerns or feedback promptly.
• Implement and maintain cleanliness and sanitation standards in the restaurant.
• Manage labor costs and ensure proper staffing levels based on business needs.
• Coordinate with other departments to ensure seamless communication and service delivery.
• Stay up-to-date with industry trends and suggest improvements to improve operations and guest experience.

Requirements:

• Years of experience as a Food Service Manager or similar managerial role in the restaurant industry.
• Strong knowledge of food safety, sanitation, and health regulations.
• Excellent communication, leadership, and interpersonal skills.
• Ability to manage multiple tasks and work under pressure.
• Strong organizational and problem-solving skills.
• Ability to motivate and manage a team effectively.
• Flexibility to work evenings, weekends, and holidays as needed.
• College diploma or equivalent; further education in hospitality management is a plus.