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Description:

Job Purpose
The Restaurant Coordinator will be responsible for managing and organizing daily restaurant operations with the goal of controlling costs and providing a high-quality experience to customers. Oversee the successful running of a restaurant by hiring qualified staff, monitoring customer satisfaction, and ensuring that all products and beverages are ordered in the correct quantities.

Summary of Key Responsibilities;

• Overseeing the efficient running and profitability of restaurants and managing their employees
• Hire, train, and supervise restaurant employees
• Create a staff schedule to ensure appropriate staffing
• Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary
• Ensure that health and safety protocols are adhered to
• Keep a meticulous record of income and expenses.
• Order ingredients in the correct quantities for the kitchen staff.
• Communicate with customers to receive feedback and manage complaints.
• Open and close the restaurant on time.
• Take ownership of budgets and cost control methods to minimize expenses
• Address customer needs, comments, and complaints
  
• Adhere to and enforce employee compliance with health, safety, and sanitation standards
• Process payroll and maintain all relevant records
• Ensure all employees are working within outlined operating standards
• Report on financial performance, inventory, and personnel
  

Required Skills and Attributes

• Excellent Communications Skills
• Good International Skills
• Excellent Customer Relations Skills
• Compliant Management Skills’
• Team Player
• Attention to detail
• Commercial awareness
• Problem-solving skills
• Organisational skills
• Teamwork skills
• Excellent leadership skills
• Demonstrated ability to manage operating costs in accordance with budgets
• Comfortable setting priorities and delegating tasks as needed
• Ability to multitask and remain calm in stressful situations.
  
  

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Primary Areas of Accountability: