Responsibilites and Duties:
- operational management: organizing stock and equipment, ordering supplies and overseeing building maintenance, cleanliness and security;
-financial management: planning and working to budgets, maximizing profits and achieving sales targets set by head office, controlling takings in the restaurant, administering payrolls, etc;
- people management: recruiting new staff, training and developing existing staff, motivating and encouraging staff to achieve targets and coordinating staff scheduling
- working to ensure standards of hygiene are maintained and that the restaurant complies with health and safety regulations;
- ensuring high standards of customer service are maintained;
- implementing, and instilling in their teams, company policies, procedures, ethics, etc;
- handling customer complaints and queries;
- implementing branded promotional campaigns from head office, including the handling of point of sale promotional materials, or devising your own promotional campaigns;
- preparing reports and other performance analysis documentation;
- reporting to and attending regular meetings with area managers or head office representatives;
- Establishing relationships with the local community and undertaking activities that comply with the company's corporate social responsibility programs.