
Food Service Executive
1 week ago
As a Restaurant Manager at Procapita Group, you will play a crucial role in driving business success by overseeing daily operations, managing staff, and delivering exceptional guest experiences.
Responsibilities:- Operations Management:
- Direct and coordinate daily FOH and BOH operations to ensure seamless service delivery.
- Supervise staff performance, providing guidance and coaching to achieve high standards.
- Implement quality control measures to maintain high food quality and presentation standards.
- Maintain a clean and safe working environment, addressing maintenance needs promptly.
- Facilitate effective communication among teams through regular meetings and updates.
- Financial Performance:
- Analyze daily sales figures, labor expenses, and inventory to optimize revenue and minimize costs.
- Participate in weekly inventory management to reduce waste and improve profitability.
- Develop and manage budgets, controlling costs and ensuring efficient use of resources.
- Lead P&L reviews with the management team to drive business growth and improvement.
- Staff Engagement and Development:
- Design and implement training programs to enhance staff skills and knowledge.
- Create incentives to motivate and engage the team, promoting collaboration and excellence.
- Maintain a positive and inclusive work environment, resolving employee concerns efficiently.
- Guest Service and Sales:
- Promote sales-building initiatives and participate in promotional events to drive revenue growth.
- Handle guest complaints professionally, ensuring prompt resolution and maintaining the restaurant's reputation.
- Administrative Tasks:
- Maintain accurate records, logs, and documentation for cash handling, employee issues, and operational updates.
- Ensure compliance with OSHA and workplace safety regulations.
- Utilize the Manager's Log to document critical operational, employee, and guest-related information.
- A bachelor's degree in Hospitality, Business Administration, or a related field is preferred.
- Proven experience in restaurant management with expertise in FOH and BOH functions.
- Strong financial skills, including budgeting, P&L analysis, and cost control.
- Excellent communication, leadership, and organizational abilities.
- Familiarity with food safety, sanitation, and workplace safety regulations.
- Ability to work flexible hours, including evenings, weekends, and holidays.
- Proficiency in restaurant management systems and computer applications.
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