Duties and Responsibilities:
- Oversee the day-to-day operations of the restaurant and bar, including opening and closing procedures, shift scheduling, and staff management;
- Lead the way in concept activation and team selection
- Develop and drive service principles and culture
- Grow Revenue internally and externally through Marketing activations
- Be the face of the new product to customers
- Implement strategies to enhance the overall customer experience;
- Develop and manage a budget, driving revenue and closely monitoring expenses in order achieve financial targets;
- Analyse financial reports, sales data, and other key performance indicators to identify areas for improvement
- Collaborate with the culinary team to develop innovative menus and create a visual and visceral dining experience
- Ensure compliance with health and safety regulations, food handling guidelines, and licensing requirements; HACCP understanding welcomed
- Monitor inventory levels, order supplies and ingredients, and manage costs to maximize profitability;
- Recruit, hire, train, motivate and develop a high-performing team of employees
- Handling customer inquiries or complaints promptly and professionally.
