Restaurant Manager

About the Role

Responsibilities

• Supervise daily F&B operations ensuring compliance with all policies, standards, and procedures.
• Manage day-to-day operations, guaranteeing quality standards meet customer expectations consistently.
• Ensure customer satisfaction by handling inquiries, complaints, and feedback promptly and professionally.
• Develop and implement high-quality food and service standards.
• Monitor and optimize employee productivity levels.
• Operate and oversee all departmental equipment, reporting any malfunctions promptly.
• Oversee the F&B operating budget, ensuring financial objectives are met and legal obligations are upheld.
• Product (menu) development in alignment with trends, brand identity, and margin targets.
• Conduct comprehensive market analysis encompassing stock control, costing, planning, and supplier negotiations.
• Supervise staffing levels, ensuring the perfect balance between guest service requirements, operational needs, and financial targets.
• Foster an environment of continuous learning: organize employee training, provide feedback, and offer individual coaching as necessary.
• Oversee and support an effective monthly self-inspection program.
• Engage in budgeting, financial modeling, and management reporting activities.

Requirements

• Minimum of a 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related field.
• A proven track record with 3 to 5 years of experience in the F&B service or culinary sector.
• Bilingual proficiency in English and Greek.

Benefits

• ✓Working Hours: 48 hours per week (6 days per week - Shifts)
• ✓A collaborative and growing environment with opportunities for development
• ✓Attractive salary package plus bonus based on performance
• ✓Annual Leave: 24 days
• ✓Meals: Half board 1 meal per day and 2 coffees or tea per day.