Oversee daily operations of the Restaurant, ensuring adherence to company policies and procedures.
Recruit, train, and supervise restaurant staff, fostering a positive work environment and promoting teamwork.
Ensure excellent customer service by monitoring dining room activities and addressing guest feedback promptly.
Prepare and manage budgets, forecasts, and financial reports; implement cost control measures to optimize profitability.
Collaborate with chefs and culinary staff to create and update the menu, incorporating seasonal ingredients and guest preferences.
Ensure food quality, presentation, and service standards are consistently met, conducting regular inspections and evaluations.
Develop and implement marketing strategies to promote the restaurant, including special events and promotions.
Ensure compliance with health and safety regulations, as well as hotel standards and policies.
Work closely with the hotel management team to align the restaurant’s operations with the overall goals of the hotel.
Stay updated on culinary trends and customer preferences, proposing new menu items and seasonal offerings.
Monitor and analyse key performance indicators (KPIs) related to sales, guest satisfaction, and staff performance, making adjustments as necessary.
Plan and manage special events, private dining experiences, and catering services, ensuring all details are executed flawlessly.
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