Responsibilities:

• Ensure smooth running of daily operations
• Recruiting, training and supervising staff
• Planning menus
• Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines
• Producing staff rotas
• Handling customer inquiries and complaints
• Preparing and presenting staffing reports
• Assessing and improving profitability
• Setting targets
• Handling administration and paperwork
• Liaising with customers, employees, suppliers, and licensing authorities
• Making improvements to the running of the business and developing the restaurant.