JOB OVERVIEW: Responsible for developing systems and standards, monitoring processes, and optimizing equipment and resources to enhance the efficiency and profitability of regional operations, both in the bar and kitchen. This role is also accountable for ensuring performance aligns with budgetary and quality standards while providing coaching and development support to the respective teams.
- Revamp bar and kitchen layouts and equipment arrangements to enhance efficiency and productivity.
- Identify and address issues affecting cost control, such as portioning, spoilage, and pilferage, by implementing best practices.
- Maintain productivity and quality standards.
- Guarantee that the highest quality products are delivered to guests in compliance with specifications.
- Enforce established safety protocols.
- Uphold service efficiency, sanitation, and training standards.
- Collaborate with the General Manager in various operational aspects, including financial management, forecasting, recruitment, entertainment, sales, and marketing.
- Identify and resolve inventory discrepancies.
- Implement proper ordering procedures to maintain optimal inventory levels of approved products.
- Contribute to menu development for restaurant operations.
- Monitor and ensure adherence to policies and procedures in both bar and kitchen operations.
- Ensure the correct presentation of glassware and compliance with product specifications and recipe guidelines.
- Take responsibility for product quality and waste reduction.
- Mentor, coach, and develop teams in technical and leadership skills.
- Provide leadership and innovative ideas to uphold quality standards.
- Ensure adherence to purchasing, recipe, and presentation specifications.
- Offer support in inventory management and cost control.
- Maintain a high level of knowledge regarding the company’s products and developments.
- Perform additional duties and tasks as assigned by the Director of Operations, prioritizing them accordingly.
- Exemplify adherence to all company policies and procedures as outlined in the Staff Member Handbook.
- Exceptional written and verbal communication skills, with the ability to interact professionally with various departments and external contacts.
- Proficiency in handling a heavy workload in a fast-paced environment with minimal supervision, and the ability to manage multiple tasks.
- Strong judgment and decision-making capabilities.
- (Minimum formal education, degree, certifications, formal training)
- Minimum tertiary-level education.
- Training in bar service, bar management, safety, and sanitation.
- Food handler’s permit.
- HACCP certification.
OTHER: A driver’s license and passport are required for the position.