Job Summary
Oversee daily front-of-house and back-of-house operations.
Recruit, train, schedule, supervise, and support restaurant staff.
Maintain high standards of guest service and resolve complaints professionally.
Monitor food and beverage quality, presentation, and service times.
Manage inventory, purchasing, stock rotation, and waste control.
Track sales, costs, labor, and budgets; prepare operational reports.
Ensure accurate cash handling, payment processing, and end-of-day reconciliation.
Maintain cleanliness and ensure compliance with food-safety, alcohol-service, health, and workplace-safety requirements.
Coordinate with kitchen staff, suppliers, and other departments.
Develop service procedures and help implement promotions or events.
Monitor equipment and arrange maintenance or repairs as needed.
Qualifications and experience
High school diploma or equivalent; hospitality or business qualification is an advantage.
Experience in restaurant or food-and-beverage operations, including supervisory experience.
Knowledge of restaurant service, food safety, inventory, and basic financial controls.
Relevant food-handler, food-safety, or alcohol-service certification where required.
Skills and competencies
Strong leadership, communication, and customer-service skills.
Good organization, problem-solving, and decision-making.
Ability to manage competing priorities in a fast-paced environment.
Basic budgeting, sales analysis, and computer/POS skills.
Professional, reliable, and able to motivate a diverse team.
Working conditions
Shifts may include evenings, weekends, and public holidays.
Requires regular presence on the restaurant floor and may involve extended periods standing.
Must meet applicable local employment, safety, and licensing requirements.
Performance measures may include: guest satisfaction, sales and profitability, labor and food-cost control, staff retention, service quality, and compliance results.
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