
Dining Operations Director
1 week ago
Overview:
A Restaurant Manager oversees the daily operations of a dining establishment, ensuring high standards of quality and efficiency in service and food preparation.
Duties and Responsibilities:
- Operations Management: Manage daily restaurant operations to maintain smooth service delivery and uphold quality standards.
- Staff Supervision: Hire, train, schedule, supervise, and evaluate staff members, including servers, kitchen personnel, and support staff.
- Customer Service: Handle customer complaints and feedback professionally, ensuring exceptional customer satisfaction.
- Inventory Control: Monitor stock levels, order supplies, and manage vendor relationships to maintain well-equipped kitchen and dining areas.
- Safety Compliance: Enforce hygiene, food safety, and sanitation standards in compliance with local regulations.
- Budgeting: Manage budgets, control food and labor costs, and analyze financial reports to optimize profitability.
- Marketing Strategies: Implement marketing initiatives, promotions, and special events to increase customer traffic and revenue.
- Menu Development: Collaborate with chefs to develop or update menus based on seasonal availability, customer preferences, and sales performance.
- Administrative Duties: Manage payroll, scheduling, daily sales reports, and other administrative responsibilities.
- Venue Maintenance: Ensure cleanliness, lighting, music, and furniture create a welcoming atmosphere for guests.
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