Vacancy Description
1. Operations and Service Management
- Customer Experience: Maintain high standards of service quality; greet and interact with guests, manage table reservations, and swiftly and professionally resolve all customer complaints and issues.
- Quality Control: Work with the Head Chef to ensure food quality, presentation, and consistency meet established standards.
- Compliance: Enforce strict adherence to all health, safety, hygiene, and liquor licensing regulations .
- Budgeting and Cost Control: Manage the restaurant's budget, monitor Profit & Loss (P&L) statements , and implement strategies to control costs, specifically food cost (COGS) and labor cost .
- Inventory: Oversee inventory management, including ordering supplies, negotiating with vendors, conducting regular stock audits, and minimizing waste, the...
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