The Executive Director of the Restaurant

We are seeking an executive director with extensive experience in managing and operating restaurants, capable of leading the team, developing performance, and achieving the highest levels of quality and profitability, with the ability to make strategic decisions and supervise all operational processes.

Responsibilities

Manage and operate all restaurant departments and supervise them.

Develop operational and strategic plans and monitor their implementation.

Monitor sales and profits, reduce waste and costs.

Supervise department managers and staff and evaluate their performance.

Develop work systems and standard operating procedures (SOP).

Ensure quality of food, service, and cleanliness according to the highest standards.

Prepare and analyze daily, weekly, and monthly reports.

Monitor inventory, purchases, and costs.

Set key performance indicators (KPIs) and track their achievement.

Resolve operational problems and make timely decisions.

Supervise marketing campaigns and increase sales.

Ensure compliance with health and safety regulations and guidelines of regulatory authorities.

Required Qualifications

Bachelor’s degree in Business Administration, Hotel Management, or a related field.

At least 5 years of experience in restaurant management, including two years in a leadership role.

Experience in managing teams, sales, and budgets.

Strong leadership and decision-making abilities.

Excellent communication, organizational, and problem-solving skills.

Proficiency in computer use and Microsoft Office; experience with restaurant management systems (POS and ERP) is preferred.

Benefits

A competitive salary based on experience and competence.

Incentives and rewards tied to performance and achieving objectives.

Opportunity for career development in a professional environment.