Job offer: Restaurant Consultant

Key Responsibilities

Operational Management

• Achieve operational objectives by contributing to strategic plans, implementing action plans, and maintaining high standards of production, quality, and customer service.
• Analyze and plan restaurant sales levels and profitability.
• Prepare shift and weekly reports covering staff control, food control, sales, and training.

Cost Control and Quality Assurance

• Review portion control and preparation quantities to minimize waste and ensure high-quality standards.
• Implement and enforce sanitation standards and procedures to maintain a safe and compliant environment.

System Improvement and Troubleshooting

• Identify and resolve operational issues, improving systems such as accounting, service flow, organization, and health and safety protocols.
• Work closely with the Head Chef and restaurant management to ensure smooth day-to-day operations.

Leadership and Training

• Develop and implement training programs to elevate staff performance.
• Combine strategic planning with shift organization to enhance operational efficiency.

Working Conditions

• Based In-House working Hospitality hours, including split shifts and weekends, are required.
• 60 hours per week.

Salary depending on experience.

Qualifications and Experience

• Minimum 20 years’ experience in a similar role within a busy restaurant environment.
• Diploma/certification in Hotel management
• Strong leadership skills and the ability to work in a demanding environment.
• Proficiency in stock control systems and restaurant Point of Sale (POS) systems.
• Advanced computer skills, including Windows XP, Word, Excel, and Outlook.
• Experience in food and beverage ordering, stock controls, and menu knowledge.
• Excellent public relations and customer service skills.
• Excellent leadership skill set in leading a large team.
• Demonstrated experience in managing and maintaining oyster tanks, including knowledge of water quality control, tank systems, and shellfish care.
• Proven experience in delicatessen operations, including knowledge of product preparation, inventory management, and maintaining high standards of food safety and customer service.

Valid driving license and access to own transport.