Manager

Core Responsibilities

• Floor Operations: Supervise opening and closing procedures, manage reservations, and run shift briefings.
• Staff Management: Hire, train, and schedule front-of-house and bar team members while monitoring performance.
• Guest Relations: Welcome regular patrons, handle complaints, and maintain high standards of hospitality.
• Inventory Control: Monitor stock levels, manage orders within budget, and oversee beverage and food cost controls.
• Compliance: Ensure adherence to hygiene, cleanliness, and safety regulations.

Key Skills Needed

• Strong leadership and communication abilities.
• Deep knowledge of food, wine, spirits, and cocktail creation.
• Crisis management and problem-solving skills under pressure.
• Proficiency with EBSPOS systems