Responsibilities

• Develop and implement strategic initiatives to propel sales and profitability.
• Identify opportunities for process improvement and implement innovative solutions to streamline operations.
• Oversee the entire restaurant operation, ensuring seamless coordination between food service, kitchen efficiency, inventory control, and staff deployment to achieve maximum performance.
• Establish high service standards and ensure they are consistently exceeded to create memorable dining experiences.
• Implement and maintain relevant standards for food hygiene and ensure every dish meets exceptional quality expectations.
• Foster a positive and productive work environment that motivates restaurant staff.
• Manage budgets effectively and implement cost-control measures to ensure financial sustainability.
• Represent the company professionally to vendors, suppliers, and regulatory bodies.
• Provide strategic support and guidance to the CEO as the second-in-command.

Requirements

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field (MBA preferred).
• Minimum 8 years of leadership experience in the restaurant sector.
• Strong financial skills in budgeting, forecasting, and cost management.
• Excellent communication, interpersonal, and leadership abilities.
• Passion for the hospitality industry and a commitment to delivering exceptional customer service.