Responsibilities:

• Lead, motivate, and manage staff to work harmoniously, fostering a positive and productive environment.
• Develop and implement strategies to enhance operational efficiency, customer satisfaction, and profitability.
• Accurately prepare and manage profit and loss statements, identifying opportunities for improvement.
• Maintain optimal food and labor cost percentages, implementing measures to minimize costs while ensuring quality.
• Ensure compliance with health and safety regulations, maintaining the highest standards of cleanliness and hygiene.
• Act as a brand ambassador, building strong relationships with customers, the community, and suppliers.
• Work closely with the kitchen and dining room teams to ensure seamless service delivery.
• Conduct regular staff training and development sessions to enhance skills and promote internal growth.
• Oversee inventory management, ensuring stock levels are maintained and waste is minimized.
• Be an inspirational leader, setting high standards and leading by example.