Restaurant Manager cum Head Chef
- Planning and designing menus for eating establishments
- Calculating costs and liaising with suppliers
- Directing kitchen operations and managing kitchen staff
- Overseeing the food preparation, cooking and cleaning processes
- Delegating tasks and resolving issues as they arise
- Ensuring compliance with hygiene and health and safety regulations
- Liaising with the general manager to ensure operations run smoothly
- Ensuring all ingredients are fresh and meet quality standards
- Control and direct the food preparation process and any other relative activities
- Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
- Approve and “polish” dishes before they reach the customer
- Plan orders of equipment or ingredients according to identified shortages
- Supervise daily restaurant operations
- Provide excellent customer service and resolve complaints
- Train, schedule, and support restaurant staff
- Monitor food quality and service delivery
- Manage inventory and supplier relationships
- Ensure compliance with health and safety standards
- Track expenses, monitor budgets, and reduce costs
- Use restaurant management software for reporting and analytics
- Lead by example and promote a positive work environment
- Handle administrative tasks such as rosters, payroll, and ordering
- Arrange for repairs when necessary
- Remedy any problems or defects
- Be fully in charge of hiring, managing and training kitchen staff
- Oversee the work of subordinates
- Estimate staff’s workload and compensations
- Maintain records of payroll and attendance
- Comply with nutrition and sanitation regulations and safety standards
- Foster a climate of cooperation and respect between co-oworkers