Duties and responsibilities

• Overseeing the day-to-day restaurant operations, including maintaining high quality service standards and product delivery, staffing, reservations, and coordination between the kitchen and front-of-house teams.
• Leading the FOH team and overseeing its operations
• Staff scheduling and rota management
• Training and development support and identifying necessary requirements
• Working closely with the owners to ensure thriving of the business in all operational areas of the business.
• Monitoring financial performance, managing budgets, controlling costs, and contributing to strategies that drive revenue and customer loyalty.
• Ensuring compliance with health and safety regulations
• Working closely with ownership to implement the restaurant’s vision and brand standards