Director

Roles & Responsibilities

• Providing capital investment to support the establishment, growth, and sustainability of the restaurant business, ensuring financial stability and enabling strategic initiatives.
• Overseeing and managing all aspects of restaurant operations, including procurement of supplies and inventory management to maintain seamless production and service.
• Recruiting, hiring, and training staff to build a competent and motivated team, fostering a positive work environment and ensuring compliance with employment policies and regulations.
• Developing and implementing operational policies and procedures to optimize efficiency, maintain high-quality standards, and enhance customer satisfaction.
• Monitoring financial performance and operational metrics to identify areas for improvement, cost control, and revenue growth opportunities.
• Managing vendor and supplier relationships to negotiate favorable terms, ensure timely delivery, and maintain cost-effectiveness.
• Handling all administrative and compliance matters related to business licensing, permits, and local regulatory requirements.
• Coordinating marketing and promotional activities to increase brand awareness and drive customer traffic.

Tell employers what skills you have

Licensing

Sustainability

Leadership

Recruiting

Strategy

Procurement

Inventory Management

Compliance

Revenue Growth

Customer Satisfaction

Capital

Regulatory Requirements

Business Development

Cost Control

Training Staff

Brand Awareness