Key Responsibilities:

Operational Management:

- Oversee daily restaurant operations, ensuring efficiency and effectiveness.

- Maintain the highest standards of food quality, presentation, and service.

- Ensure compliance with health and safety regulations and Michelin Star standards.

- Manage inventory, ordering, and stock control to ensure optimal levels and cost management.

- Implement and monitor restaurant policies and procedures.

Staff Management:

- Recruit, train, and develop a high-performance team, including servers, kitchen staff, and support staff.

- Schedule and supervise staff to ensure adequate coverage and consistent service.

- Conduct performance reviews, provide feedback, and implement staff development programs.

- Create a positive and motivating work environment that fosters teamwork and high performance.

Customer Experience:

- Greet and interact with guests to ensure a memorable dining experience.

- Handle customer complaints and feedback with professionalism and a commitment to resolution.

- Develop and implement strategies to enhance guest satisfaction and loyalty.

- Collaborate with the culinary team to ensure menu offerings meet guest expectations.

Marketing and Public Relations:

- Work with marketing and PR teams to develop and implement promotional strategies.

- Ensure the restaurant's presence at relevant industry events and media.

- Cultivate relationships with guests, local businesses, and influencers.

- Utilize social media and other channels to enhance the restaurant’s reputation and visibility.

Financial Management:

- Develop and manage the restaurant's budget, including forecasting, revenue, and expenses.

- Monitor financial performance and implement strategies to achieve financial goals.

- Conduct regular financial analysis and reporting to senior management.

- Identify opportunities for cost savings and increased revenue.