Key Responsibilities:

• Assist in overseeing the daily operations of the restaurant, ensuring smooth functioning and operational excellence.
• Step in for the Restaurant Manager during their absence, assuming full responsibility for restaurant operations.
• Monitor and manage sales, cost control, and inventory to achieve budget targets.
• Supervise, train, and motivate staff to maintain company standards and ensure optimal team performance.
• Conduct interviews, assist in hiring processes, and participate in employee performance evaluations.
• Ensure high standards of cleanliness, hygiene, and safety across all areas of the restaurant.
• Manage staff rosters and adjust staffing levels to meet operational demands.
• Foster seamless communication between kitchen and front-of-house teams.

Operations Accountability:

• Address customer complaints and feedback promptly, ensuring customer satisfaction.
• Collaborate with the Restaurant Manager on implementing marketing strategies and seasonal promotions.
• Support financial management, including preparing reports on sales, inventory, and wastage.
• Maintain operational records, ensuring audits and inspections are up to date.
• Encourage a positive work culture through collaboration, training, and continuous learning.
• Contribute to budgeting and financial forecasting for the Food & Beverage division.
• Ensure compliance with health, safety, and regulatory requirements.
• Monitor food and beverage costs and manage inventory efficiently.
• Assist with procurement and stock management to maintain supply levels.