Found Description
Key Responsibilities
- Staff Management: Assist to hire, train, schedule, and supervise restaurant staff to ensure quality service and adherence to procedures.
- Customer Service: Provide excellent customer service, resolve customer complaints, and ensure a positive dining experience.
- Operational Oversight: Manage daily restaurant operations, including opening and closing procedures, to ensure smooth and efficient functioning.
- Food and Safety Standards: Monitor and enforce high standards for food quality, preparation, presentation, and hygiene in compliance with health and safety regulations.
- Inventory and Supplies: Conduct inventory checks, order supplies, and manage vendor relationships to control costs and ensure adequate stock.
- Financial Management: Handle financial processes, including cash handling, record-keeping, managing expenses, and supporting payroll activities.
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