Team Leadership: Recruit, train, and mentor staff, fostering a positive work culture and high-performance environment.
Customer Experience: Ensure exceptional guest experiences by upholding service standards and addressing customer feedback promptly.
Event Coordination: Collaborate with stakeholders to organize and manage themed evenings and special events, aligning with the restaurant’s brand and community expectations.
Financial Management: Develop and monitor budgets, control costs, and maximize profitability through effective planning and cost management.
Inventory and Procurement: Manage stock levels, coordinate with suppliers, and ensure timely availability of high-quality ingredients and supplies.
Health and Safety Compliance: Maintain compliance with health, safety, and licensing regulations, ensuring a safe and secure environment for staff and patrons.
Strategic Planning: Identify growth opportunities, implement marketing strategies, and drive initiatives to increase customer engagement and revenue.
Qualifications:
Proven experience as a Restaurant General Manager or similar leadership role in a high-volume establishment.
Strong understanding of restaurant operations, including front-of-house and back-of-house management.
Exceptional leadership and interpersonal skills with the ability to inspire and manage a diverse team.
Proficiency in budgeting, financial reporting, and cost control.
Excellent organizational, multitasking, and problem-solving abilities.
Strong communication skills, both verbal and written.
A customer-focused approach with a passion for delivering outstanding service.
Familiarity with health and safety regulations in the hospitality industry.
Preferred Qualifications:
Degree or diploma in Hospitality Management, Business Administration, or a related field.
Experience in event planning and management.
Knowledge of point-of-sale (POS) systems and restaurant management software.
Between 5 - 7 Years
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