Customer Experience: Maintain high standards of service quality; greet and interact with guests, manage table reservations, and swiftly and professionally resolve all customer complaints and issues.
Quality Control: Work with the Head Chef to ensure food quality, presentation, and consistency meet established standards.
Compliance: Enforce strict adherence to all health, safety, hygiene, and liquor licensing regulations .
2. Financial and Inventory Management
Budgeting and Cost Control: Manage the restaurant's budget, monitor Profit & Loss (P&L) statements , and implement strategies to control costs, specifically food cost (COGS) and labor cost .
Inventory: Oversee inventory management, including ordering supplies, negotiating with vendors, conducting regular stock audits, and minimizing waste, the...