Role and Responsibilities
Reporting to the Project Manager, s/he will be tasked with the following:
Coordinate daily Front of the House and Back of the House restaurant operations.
Deliver superior service and maximize customer satisfaction.
Daily/Weekly/Monthly meetings with the client to discuss issues and feedback to Project Manager and Catering issues to Catering Development Manager.
Respond efficiently and accurately to customer complaints.
Regularly review product quality and research new vendors.
Organize and supervise shifts.
Appraise staff performance and provide feedback to improve productivity.
Estimate future needs for goods, kitchen utensils and cleaning products.
Ensure compliance with sanitation and safety regulations.
Create detailed reports on weekly, monthly and annual revenues and expenses.
Promote the brand in the local community through word-of-mouth and restaurant events.
Recommend ways to reach a broader audience (e.g. discounts and social media ads).
Train new and current employees on proper customer service practices.
Implement policies and protocols that will maintain future restaurant operations.
Requirements
BSc degree in Business Administration; hospitality management or culinary schooling.
Proven work experience as a Restaurant Manager.
Proven customer service experience as a manager.
Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff.
Familiarity with restaurant management software.
Strong leadership, motivational and people skills.
Acute financial management skills.
Financial monitoring and control of the contracts.
Ensuring Health, Safety, Environmental and Quality compliance is maintained and the Company’s procedures and objectives are achieved.
Commercial awareness of a Catering establishment.
