Main Responsibilities:
-Streamlined daily operations to maximize efficiency, consistency, and quality in food and service delivery.
-Accurately managed inventory, ensuring inventory met operational demands.
-Engaged with customers to solicit feedback, driving continuous improvement in the dining experience. Maintained meticulous records of daily sales and invoices for precise financial reporting.
-Boosted revenue by increasing table turnover and enhancing menu selections.
-Conducted thorough interviews and training for staff, fostering a skilled and cohesive team.
-Strategically managed labor costs by tailoring staff schedules to fluctuating business needs and promoting cross-training.
-Successfully reduced staff turnover by cultivating a supportive work environment with clear communication and professional growth opportunities.
-Managed team of up to 20 restaurant staff, maintaining exceptional customer service and quality standards
-Conducted regular meetings with staff to discuss performance and address any issues.
-Identified team weak points and implemented corrective actions to resolve concerns.
-Immediately resolved issues with patrons with careful listening and communication skills.
-Ensured compliance with health department regulations by maintaining a clean and safe dining area
-Developed & Executed staff training initiatives, enhancing service excellence and food safety proficiency.

Requirements:
-Minimum 2–5 years of experience in restaurant management or a supervisory role within a full-service restaurant
-Experience handling daily operations, staff supervision, and customer service
-Good leadership and communication skills
-Customer-focused with the ability to handle complaints professionally
-Willing to work weekends and public holidays
-Basic computer and POS system knowledge