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Food Service Supervisor
2 months ago
As a Dining Operations Manager at Besharam Bar and Grill, you will play a pivotal role in overseeing the daily functions of our establishment. Your leadership will ensure that our restaurant runs smoothly while providing an exceptional dining experience for our guests.
Key Responsibilities- Financial Management: Analyze financial reports to enhance and sustain the profitability of the restaurant.
- Budget Development: Create and manage budgets to account for food, beverages, and operational supplies.
- Operational Evaluation: Assess daily operations to identify areas for improvement.
- Menu Management: Adjust food preparation techniques and pricing based on financial assessments.
- Revenue Monitoring: Track income to manage labor costs effectively.
- Staff Oversight: Supervise and evaluate staff performance to ensure high standards of service.
- Daily Operations Planning: Organize and streamline daily restaurant activities.
- Recruitment: Attract and hire qualified personnel.
- Staff Scheduling: Develop work schedules for team members.
- Training: Provide training and development opportunities for staff.
- Service Management: Determine service offerings and implement operational protocols.
- Financial Reporting: Balance cash and prepare financial documents, including cash reports.
- Performance Reviews: Conduct evaluations to foster staff development.
- Cost Management: Assess costs of products and services.
- Regulatory Compliance: Ensure adherence to local liquor laws and regulations.
- Inventory Control: Organize and maintain stock levels.
- Health and Safety: Uphold health and safety standards within the restaurant.
- Supplier Negotiation: Negotiate terms with suppliers for food and other necessary items.
- Catering Coordination: Engage with clients for catering services.
- Marketing Participation: Contribute to marketing strategies and execution.
- Customer Relations: Address customer inquiries and concerns effectively.
- Event Management: Oversee events hosted at the restaurant.
- Experience: 1 to 2 years in a managerial role within the food service industry.
- Employment Type: Permanent position.
- Language Requirement: Proficiency in English.
- Work Hours: Full-time, 40 hours per week.
