I- Scope

1. Recruiting, training and supervising staff
2. Managing budgets
3. Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines
4. Promoting and marketing the business
5. Overseeing stock levels
6. Ordering supplies
7. Producing staff rotas
8. Handling customer enquiries and complaints
9. Problem solving
10. Preparing and presenting staffing/sales reports
11. Keeping statistical and financial records
12. Assessing and improving profitability
13. Setting targets
14. Handling administration and paperwork
15. Liaising with customers, employees, suppliers, licensing authorities and sales representatives
16. Making improvements to the running of the business and developing the restaurant.

 

II- Required Skills

1. Understanding consumer needs & behaviour
2. Ability to meet deadlines & targets
3. Willing to working at night
4. Product Knowledge
5. Presentation Skills
6. Client Relationships
7. Motivation