Qualifications and Skills

• Possess a deep understanding of strategic planning to effectively align restaurant processes with business objectives.
• Proficient in financial management to oversee budget control and enhance profitability through precise financial analysis.
• Ability to conduct comprehensive market analysis, identifying trends to maximize restaurant competitiveness and growth.
• Demonstrated team leadership skills, capable of motivating and managing staff to achieve operational excellence.
• Expertise in operational efficiency, optimizing processes to improve service delivery and reduce operational costs.
• Experienced in utilizing project management tools for efficient task management and project execution.
• Skilled in data-driven decision making, leveraging analytics to inform strategies and enhance performance metrics.
• Proficiency in change management to adeptly handle transitions and implement new practices for business improvement.

Roles and Responsibilities

• Oversee daily restaurant operations to ensure high standards of service, quality, and customer satisfaction.
• Develop and implement marketing strategies to increase revenue and brand visibility within the competitive market.
• Manage financial aspects including budgeting, forecasting, and financial reporting to enhance profitability.
• Lead and mentor the restaurant team, providing guidance and support to foster a productive work environment.
• Maintain inventory levels by placing orders, managing stock, and minimizing waste through effective practices.
• Ensure compliance with health, safety, and regulatory requirements to uphold a safe and compliant work environment.
• Analyze performance metrics to assess restaurant operations and implement strategies for continuous improvement.
• Collaborate with corporate management to align restaurant objectives with overall company goals and direction.