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