Job Description: As a Restaurant Operation Executive, you will be a key player in overseeing and optimizing the day-to-day operations of our restaurant. Your primary goal will be to ensure smooth functioning, exceptional customer service, and maximum profitability. You will be responsible for coordinating various aspects of the restaurant business, working closely with the management team to achieve organizational objectives. This role requires a keen eye for detail, excellent leadership skills, and a passion for the food and hospitality industry.

Essential Duties: ● Oversee and manage all aspects of daily restaurant operations, including dining room, kitchen, bar, and back-of-house activities. ● Develop and implement standard operating procedures to maintain consistency and efficiency across all departments. ● Monitor and improve service quality, ensuring that all staff adhere to established service standards. ● Resolve customer complaints and issues promptly and professionally, ensuring customer satisfaction. ● Recruit, train, and manage restaurant staff, including servers, cooks, bartenders, and support personnel. ● Conduct regular performance evaluations, provide feedback, and implement training programs to enhance staff skills and knowledge. ● Foster a positive work environment, promoting teamwork and employee morale. ● Monitor and manage the restaurant budget, analysing financial data and implementing cost-control measures to maximize profitability. ● Ensure accurate record-keeping of sales, expenses, and inventory. ● Collaborate with the finance department to create budgets and forecasts. ● Oversee inventory management, ensuring sufficient stock levels while minimizing wastage. ● Liaise with suppliers to negotiate favourable terms and maintain positive relationships. ● Implement inventory control measures to prevent theft and pilferage. ● Enforce health and safety regulations to maintain a safe and hygienic environment for customers and staff. ● Conduct regular inspections to identify potential hazards and implement corrective actions. ● Collaborate with the marketing team to design and implement promotional strategies to attract new customers and increase customer retention. ● Monitor customer feedback and reviews to address areas of improvement.

Qualifications and Experience: ● Bachelor’s degree in hospitality management, Business Administration, or a related field. ● Proven experience in restaurant operations, with a minimum of 5 years in a managerial or supervisory role. ● In-depth knowledge of the food and beverage industry, including trends, best practices, and regulatory requirements. ● Strong leadership and communication skills to effectively manage and motivate a diverse team. ● Exceptional organizational abilities and the capability to handle multiple tasks simultaneously. ● Proficient in financial management, including budgeting and cost-control measures. ● Experience in inventory management, supply chain, and vendor negotiations. ● Comprehensive understanding of health and safety regulations and their implementation in a restaurant setting. ● Ability to analyse data, identify trends, and make data-driven decisions. ● Customer-focused mindset with a commitment to providing excellent service