JOB OVERVIEW

Responsibilities
• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• 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
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• 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 and skills :
• BSc degree in Business Administration; hospitality management or culinary schooling is a plus
• Extensive food and beverage (F&B) knowledge
• Familiarity with restaurant management software
• Strong leadership, motivational and people skills
• Acute financial management skills

Salary range :  $3500 – $4000 + Accommodation