Deliver outstanding dining experiences by providing high-quality food and beverages, prompt service, and a clean and welcoming atmosphere.
Hire and train the best staff, creating schedules, and managing employee workloads to ensure that all staff members are working effectively and productively.
Create innovative and engaging menus that delight customers and are profitable for the establishment.
Ensure that the restaurant has a well-stocked inventory of food and beverages to meet customer demand, while minimizing waste and spoilage.
Prevent theft and fraud by employees and customers, by developing policies and procedures, as well as implementing security measures.
Oversee the use and management of software systems to improve efficiency and effectiveness.
Provide regular and accurate financial and operational reporting and analysis.
Develop and implement effective marketing strategies that attract new customers and retain existing ones.
Ensure that the restaurant complies with all applicable laws and regulations related to food and beverage service.
Plan and execute renovations and upgrades to the F&B facilities that improve the overall customer experience and maintain the highest standards of quality and customer service.
Minimum Qualifications
Knowledge and Skills Required
Fluent written and spoken English.
Understanding of financial principles and budgeting, knowledge of cost control and profit margins, including analytical skills to interpret financial and operational data.
Leadership and people management skills.
Strong communication skills, ability to handle customer complaints and feedback, and a passion for delivering excellent service.
Knowledge of restaurant operations, including event, restaurant, and bar service, and food safety and sanitation.
Knowledge of menu planning, food preparation, presentation, and beverage and wine service.
Ability to create an aesthetic appeal and atmosphere that is appealing to guests.
Knowledge of restaurant marketing and the ability to develop and implement promotional campaigns.
Knowledge of health and safety regulations.
Familiarity with point-of-sale (POS) systems, inventory management software, and other technology used in the restaurant industry.
Ability to pay close attention to details.
Ability to multitask and handle multiple responsibilities at once.
Ability to analyse situations, identify problems, and find solutions to improve operations and customer satisfaction.
Able to adapt to changing circumstances, such as changes in customer demand, staff availability, and economic conditions.
Flexible and able to work in different environments and settings, as well as be able to work flexible hours including nights, weekends, and holidays.
Qualifications and Experience Required
A bachelor’s degree in hospitality management, business administration, or a related field.
A certification from a recognized culinary or hospitality management program is preferred but not always required.
At least 4 years of experience in a restaurant management role.
Working Conditions
Long and irregular hours including early mornings, evenings, weekends, and holidays.
Typically fast-paced and can be stressful at times.
Physically demanding, including standing for long periods of time and carrying heavy
objects.
