**Job Description:**
This role oversees and directs all aspects of restaurant operations. It involves day-to-day operational coordination, selecting and recruiting line staff, formulating restaurant policies and procedures, and other assigned areas.
**Key Responsibilities:
* Supervise the function of all restaurant associates, facilities, sales, and costs to achieve maximum profit.
* Analyse quality levels, guest satisfaction, merchandising, marketing, operational costs, sanitation, cleanliness, hygiene, and general upkeep of the restaurant.
* Coordinate and supervise the preparation, presentation, and service of food and beverage products for highest quality.
* Establish and maintain effective associate relations, including interviewing, hiring, orientation, performance appraisal, coaching, counselling, and dismissal if necessary.
* Develop and implement formal training plans for restaurant associates.
* Supervise and coordinate pricing and preparation of menus, beverage, and wine lists considering local requirements, market needs, competition, trends, recipes, potential costs, availability of food and beverage products, merchandising, and promotions.
**Administrative Responsibilities:
* Update job descriptions within the restaurant with HR assistance.
* Awareness of competitors in the market and complete a quarterly competition analysis.
* Update objectives and strategy for F&B Marketing Plans.
* Participate in annual goal setting for the restaurant, business plans, and marketing plans, as well as the F&B Promotional Calendar of events.
* Recommends corrective actions for unfavourable variances in budget commitments.
* Identifies and solves problems in a professional manner.
**Technical Responsibilities:
* Understand job descriptions of all positions in the restaurant, service, bar, and cashiering, and capable of performing tasks as required.
* Knows and understands all F&B Policies and Procedures.
* DIRECTS all efforts in the outlets to maintain all service standards established for F&B.
* DIRECTS all efforts in the outlet to achieve financial goals, by maximizing profits and controlling costs.
* To be knowledgeable on first aid, safety, and security procedures affecting the outlet.
**Human Responsibilities:
* Maintains strong relations between/with all other operating restaurants within the group.
* Communicates effectively with guests, suppliers, associates, and all team members within and outside of the organisation.
* Manages time effectively by meeting all deadlines on time.