Key Responsibilities:
Operations Management: Oversee daily restaurant operations, ensuring efficiency and adherence to company policies and procedures.
Staff Supervision: Manage and motivate kitchen and dine-in staff, providing guidance and support to achieve optimal performance.
Customer Service: Ensure exceptional customer service, addressing any issues promptly and maintaining a welcoming atmosphere.
Inventory Management: Monitor inventory levels, coordinate with suppliers, and ensure timely replenishment of stock.
Quality Control: Maintain high standards of food quality and hygiene, ensuring compliance with health and safety regulations.
Financial Oversight: Assist in cash handling, daily reconciliation, and budget management.
Training and Development: Train new staff, conduct regular performance evaluations, and identify opportunities for professional growth.