Restaurant Manager
1 month ago
DUTIES:
- Supervises daily shift operation and monitors compliance with all F&B policies, standards, and procedures.
- Operates outlet equipment as necessary and reports malfunctions.
- Supervises staffing levels to verify that guest service, operational needs, and financial objectives are met.
- Development and implementing service standards; organising employee training; hiring and supervising employees.
- Manages day-to-day operations, monitors quality and standards, and meets the expectations of the customers on a daily basis.
- Maintains the operating budget, and verifies that standards and legal obligations are followed.
- Improves service by communicating and assisting team members to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Monitor and maintain the productivity level of employees.
REQUIREMENTS AND SKILLS
- 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration or related.
- At least 3 to 5 years of professional experience within the food and beverage service industry.
- Fluency in English and Greek.
- Experience with staff-training
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