หน้าที่ความรับผิดชอบ

รายละเอียดงาน
1. Operational Management:
- Oversee daily restaurant operations, ensuring smooth service and adherence to quality standards.
- Manage staff schedules, inventory, and supplies to maintain efficient restaurant operations.
- Implement and maintain restaurant policies, procedures, and service standards.
2. Staff Leadership:
- Recruit, train, and supervise restaurant staff, fostering a positive work environment.
- Conduct regular performance evaluations and provide constructive feedback to team members.
- Lead by example in delivering exceptional customer service.
3. Guest Experience:
- Ensure high levels of customer satisfaction through excellent service and quality food.
- Handle guest complaints and feedback with professionalism and efficiency.
- Create and implement promotional events and special menus to attract clientele.
4. Financial Management:
- Monitor and manage financial performance, including budgets, payroll, and inventory control.
- Analyze financial reports to identify opportunities for growth and improvement.
- Work closely with the executive chef to develop menus that optimize profitability while maintaining quality.
5. Marketing and Community Engagement:
- Develop and implement marketing strategies to promote the restaurant.
- Build relationships with local suppliers and the community to enhance the restaurant’s reputation and visibility.

 

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