Oversees daily front-of-house and back-of-house activities, financial performance, and team leadership to ensure a restaurant runs profitably and efficiently
Cost control: watching labour, cost of goods and waste, and adjusting purchasing or schedules when variances appear. People management: recruiting, training, setting expectations, giving feedback and building a culture of accountability. Process adherence: making sure SOPs are followed – from opening and closing checklists to line checks, food safety logs and weekly audits. They also schedule and lead manager walks, weekly reviews and monthly stock counts. Customer experience: monitoring guest feedback, mystery shopper scores and online reviews, then coaching teams to improve. Strategic planning: aligning day‑to‑day operations with company goals, rolling out new initiatives, and communicating with head office.
If multiple Education and Language Profiles are defined, please note that you must fit at least one of them, but not necessarily all.
| Subject | Level | Grade |
|---|---|---|
| TOURISM, MANAGEMENT | DIPLOMA | N.A. |
