Duties & Responsibilities:
- Oversee all front and back of the house restaurant operations
- Ensure customer satisfaction through promoting excellent service
- Respond to customer complaints tactfully and professionally
- Maintain quality control for all food served
- Analyze staff evaluations and feedback to improve the customer’s experience
- Project future needs for goods, kitchen supplies, and cleaning products; order accordingly
- Oversee health code compliance and sanitation standards
- Look for ways to cut waste and decrease operational costs
- Generate weekly, monthly, and annual reports
- Train new employees and provide ongoing training for all staff
- Attend quarterly P&L meetings
Requirements and Qualifications
- High school diploma required; associate’s or bachelor’s degree in Business Administration or Hospitality preferred
- Significant work experience in the hospitality industry and in management
- Front and back of house experience is a plus
- Strong working knowledge of food and beverage service
- Ability to use restaurant management software
- Strong leadership skills - Decisive and critical thinker.