Responsibilities:

- Oversee day-to-day operations to ensure smooth functioning of the restaurant.

- Develop and implement strategic plans to achieve business objectives and drive revenue growth.

- Conducting regular meetings with staff to communicate goals, expectations, and performance feedback, fostering a positive and collaborative work environment.

- Handling customer inquiries, feedback, and complaints in a professional and timely manner, striving to exceed customer expectations.

- Collaborate with the culinary team to create seasonal menus that showcase our commitment to quality and creativity.

- Manage inventory, control costs, and maximize profitability through effective budgeting and financial management.

- Foster a positive work environment that promotes teamwork, professionalism, and excellence.

Skills

Qualification:

- A minimum of 5-10 years’ experience as Restaurant Director/Manager in the food and Beverage industry.

- Proven experience in restaurant management, with a track record of success in a fast-paced environment

- A degree in Hospitality Management or a related field preferred.

- Strong leadership skills, with the ability to inspire and motivate a diverse team.

- Possess good knowledge of food safety and hygiene practices.

- Good management and organizations skills.

- Availability and flexibility in schedule.

- Ability to work under pressure.

- Able to train subordinates.