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Responsibilities

Tasks

• Plan, organize, direct, and evaluate daily restaurant and bar operations.
• Manage front-of-house, bar, and support staff to ensure smooth service flow.
• Recruit, train, schedule, and evaluate staff performance.
• Maintain high standards of customer service and promptly resolve guest concerns.
• Monitor food, beverage, and labour costs to meet budget and profitability targets.
• Order supplies, manage inventory, and coordinate with vendors and suppliers.
• Ensure compliance with health, safety, sanitation, and liquor service regulations.
• Oversee cash handling, POS systems, sales reports, and daily reconciliations.
• Develop and implement operational procedures and service standards.
• Coordinate promotions, special events, and private bookings to increase revenue.
• Handle staff issues, performance management, and workplace discipline as required.