As the Restaurant Manager, you will hold full operational and financial accountability for the venue, ensuring seamless daily operations while maintaining the highest standards of hospitality.
* Operations Management: Oversee front-of-house and back-of-house coordination, ensuring flawless service delivery, presentation, and compliance with health and safety regulations.
* Financial Performance: Manage the restaurant's P&L, optimize revenue, control operational costs (labor, food, and beverage), and drive profitability.
* Team Leadership: Recruit, train, mentor, and motivate a diverse team. Build a positive work culture focused on continuous improvement and exceptional service.
* Guest Relations: Maintain a high level of guest satisfaction by engaging with patrons, handling feedback professionally, and ensuring an unforgettable dining experience.
* Inventory & Supplier Management: Supervise stock levels, ordering processes, and maintain robust relationships with suppliers to ensure premium quality.
#J-18808-Ljbffr