1- Directly responsible for all operations of the restaurant (cleanliness, quality and service) in order to achieve the optimum level of performance and quality
2- Responsible for managing all restaurant employees and raising their productivity level to the maximum
3- Supervising the provision of distinguished service and increasing customer satisfaction
4- Accurately deal with customer complaints and provide appropriate solutions
5- Regular review of production quality and improvement of sales volume
6- Supervising employee appointments and scheduling rest periods and vacations
7- Evaluate employee performance and provide feedback to improve productivity
8- Follow up on the needs of tools and products for operations and report on requests periodically
9- Supervising the application of health and safety rules and preventive measures
10- Generate detailed reports periodically on revenues and expenses
11- Supervising restaurant promotions and preparing various events.
12- Training new and existing employees to improve customer service
13- Implement plans and policies that maintain the restaurant’s reputation and increase customer loyalty
Requirements:
Good knowledge in the field of food and beverage services
Ability to display different dishes and explain ingredients to customers
Excellent communication skills with staff and clients
Excellent financial management ability and operational budgeting
