Oversee and manage all areas of the restaurant and make final decisions on matters of importance

Financial control and adhere to company standards and service levels to increases sales and minimize costs, including food, beverage, supply, utility and labor costs

Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance

with company policies and procedures

Stock Management and storage management

Food safety and planning

Customer service

Food Production

Assist with Quality Control programs to assure product quality.

Bakery and restaurant’s safety and planning

Bakery Production and Bakery Sales

General Operational responsibilities

Ensuring that Housekeeping is managed according to SOP

Personnel and staff management

QUALIFICATION STANDARDS

Ability to problem solve

Project management

Displays good financial knowledge and understanding of financial documentation.

Knowledge of cost of production

Able to set goals based on a clearly defined mission

Good people skills – communication, leadership, and empowerment

Innovative and able to adapt to change

Able to organize, focus and prioritize

Ability to assess and take calculated risks

Understand and carry out oral or written instructions.

Handle multiple priorities, work under stress and exercise good judgment when dealing with guest situations and complaints