Job Description

Operational Management:

- Oversee daily restaurant operations, ensuring efficient and smooth service delivery.

- Manage staffing levels, schedules, and workflow to meet operational demands.

- Ensure compliance with health and safety regulations and food service standards.

Customer Service Excellence:

- Maintain a customer-centric approach, ensuring a positive dining experience for HORECA customers.

- Address customer inquiries, concerns, and feedback promptly and professionally.

Team Leadership:

- Recruit, train, and supervise restaurant staff, including servers, kitchen staff, and support personnel.

- Foster positive and collaborative work environment, promoting teamwork and high morale.

Financial Management:

- Monitor and control restaurant budgets, expenses, and revenue.

- Implement cost-control measures while maintaining service quality standards.

Menu Planning and Implementation:

- Collaborate with chefs and kitchen staff to develop and implement menus tailored to HORECA customers.

- Ensure effective communication of menu offerings to customers and upsell promotional items.

Quality Control:

- Maintain quality standards for food preparation, presentation, and service.

- Conduct regular inspections to ensure cleanliness and adherence to hygiene standards.

Marketing and Promotion:

- Collaborate with the marketing team to implement promotional activities and events specific to the HORECA industry.

- Contribute to marketing strategies to attract and retain HORECA clientele.

Inventory and Supply Chain Management:

- Oversee inventory levels, ordering, and stock control to meet demand and minimize waste.

Establish relationships with suppliers and ensure the quality and timely delivery of goods.