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Plan, organize, direct, control and evaluate the operations of a restaurant
Weekly and daily inventory
Ensure proper service is provided and implement operational procedures
Complete metrics and ensure that restaurant is meeting or exceeding expectations
Assist with confirming, sorting and putting away deliveries as required and if needed
The purchase-sales report should be audited on a weekly or fortnightly basis
Evaluating staff performance and complete reviews
Minimize wastage and ensure policies are followed
Create ideas for ownership to implement to reduce wastage
Recruit staff, attend interviews and oversee staff training as well as discipline
Set staff work schedules and monitor staff performance
Find replacements for sick workers and if no one can cover the shift you pick up the responsibilities
Training and following up with restaurant teams for proper portioning of food
Control inventory, monitor revenues and modify procedures and price changes
Detailed investigation of each guest complaint should be identified
Resolve customer complaints and ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies if required
Negotiate arrangements with clients for catering or use of facilities for banquets or receptions
Able to set up and troubleshoot POS system and make changes
Other duties that are required
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