Roles & Responsibilities
Team Leadership & Development
- Recruit, train, schedule, and supervise front-of-house and kitchen staff.
- Establish clear performance expectations, provide mentorship and address employee concerns to foster a positive and productive work environment.
- Oversee daily Kitchen operations to ensure smooth service flow, exceptional food quality, and outstanding guest experiences.
Financial Management
- Assist in budget planning and financial oversight by monitoring expenses, controlling costs, and identifying opportunities to maximize profitability.
Menu Development & Profitability
- Collaborate with chefs on menu planning, pricing strategies, and cost analysis to balance customer satisfaction with business objectives.
- Recommend adjustments to improve revenue and profitability.
Inventory & Cost Control
- Monitor food preparation, inventory levels, and portion control to minimize waste while maintaining quality standards.
Regulatory Compliance
- Ensure compliance with all health, safety, sanitation, and liquor licensing regulations.
- Maintain a safe and legally compliant operating environment for guests and employees.
Marketing & Business Development
- Support marketing campaigns, promotional activities, special events, and community engagement initiatives to increase brand awareness and drive revenue.
- Maintain high standards of cleanliness and atmosphere.
- Demonstrate flexibility by supporting all areas of kitchen operations when needed and continuously seeking opportunities to enhance efficiency, service quality, and customer satisfaction.
Job Requirements
- Minimum 8 years of experience in the Food & Beverage industry, with previous supervisory or management experience preferred.
- Strong leadership capabilities with excellent interpersonal, communication, and team management skills.
- Ability to manage multiple priorities effectively in a fast-paced and dynamic operating environment.
- Flexible and willing to work split shifts, weekends, and public holidays in accordance with business and operational requirements.
- Sound knowledge of food safety, hygiene, sanitation, and health regulations within the F&B industry.
- Strong problem-solving and decision-making skills, with the ability to respond effectively to operational challenges.
