Job Description
- take responsibility for the business performance of the restaurant
- analyse and plan restaurant sales levels and profitability
- organise marketing activities, such as promotional events and discount schemes
- prepare reports at the end of the shift / week, including staff control, food control and sales
- create and execute plans for department sales, profit and staff development
- set budgets or agree them with senior management
- plan and coordinate menus, working closely with the head chef
- coordinate the operation of the restaurant ensuring that kitchen, bar and waiting staff are working as a team
- recruit, train, manage and motivate staff
- respond to customer queries and complaints
- meet and greet customers, organise table reservations and offer advice about menu and wine choices
- maintain high standards of quality control, hygiene, and health and safety
- check stock levels, order supplies and prepare cash drawers and petty cash
- comply with licensing laws and other legal requirements.
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Find ways to reduce or maintain costs by studying financial reports and business processes. Developing financial reporting systems. Maintain up to date financial system knowledge. Prepare business activity reports, financial statements, and forecasts. ...
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Monitoring current and potential health and safety risks and hazards in the workplace, participating in corporate-level hazard assessments, and developing and approving controls for identified hazards. Identifying appropriate health and safety training for different hierarchical levels and ensuring ...