To support the daily operation of the outlet and ensure that service standards and guest satisfaction are consistently maintained, whilst contributing to the achievement of operational and financial objectives.
- Supervise and manage restaurant staff, ensuring adherence to company policies, procedures, and performance standards
- Conduct staff induction, training, and development programmes to enhance service quality and operational efficiency
- Monitor food quality, presentation, and hygiene standards in accordance with health and safety regulations
- Manage customer service delivery, address guest concerns promptly, and resolve complaints professionally to maintain satisfaction levels
- Oversee inventory management, stock rotation, and ordering procedures to minimise waste and control costs
- Ensure compliance with all health, safety, and food safety legislation, conducting regular audits and risk assessments
- Prepare and manage staff rotas, ensuring adequate coverage and optimal scheduling to meet operational demands
- Monitor financial performance, including revenue targets, labour costs, and profitability metrics
- Maintain accurate records, documentation, and reporting on operational activities, incidents, and performance metrics
- Identify operational challenges and implement corrective actions to improve efficiency and service delivery