Manages daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods.
Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.
Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.
Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.
Check quality of deliveries of fresh food and baked goods.
Total receipts and balance against sales, deposit receipts, and lock facility at end of day.
Ensures new products are executed properly following roll-out.
Is capable of handling irate customers with a friendly/calm attitude.
Oversee the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.
Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; identifying trends; determining system improvements; implementing change.
Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.
Maintains records of staff periodic manner and operating costs.
Sets high standards for appropriate team behavior on shift.
Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures.
Handle guest complaints in restaurants.
Ensures product quality and great service.
Qualifications
Degree in Hospitality Management, Business Administration, Culinary School or Equivalent
Relevant certifications will be an added advantage.
How To Apply
Candidates should forward their Applications to: hr@teclab-ng.com
Sorry the application deadline for this job has elapsed
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