Head of Operations Hospitality - Director - HOD

• Candidate must have command on all restaurant operations.
• Recruiting training and supervising staff.
• Agreeing and managing budgets.
• Creating staffing rotas.
• Planning menus.
• Ensuring compliance with licensing hygiene and health and safety legislation.
• Promoting and marketing the business.
• Overseeing stock levels and ordering supplies.
• Handling customer enquiries and complaints.
• Taking reservations.

Tasks

• Greeting and advising customers.
• Problem solving.
• Preparing and presenting staffing/sales reports.
• Keeping statistical and financial records.
• Assessing and improving profitability.
• Liaising with customers employees suppliers licensing authorities and sales representatives.
• Making improvements to the running of the business and developing the restaurant.

Requirements

Experience: 18 years of Relevant Experience.