Staff Management:
Supervising, training, and mentoring restaurant staff, including scheduling shifts and delegating tasks.
Customer Service:
Addressing customer inquiries and resolving complaints to ensure a positive dining experience.
Inventory Management:
Monitoring stock levels, assisting with ordering supplies, and managing inventory to minimize waste and maximize efficiency.
Financial Management:
Assisting with cash handling, tracking sales, and managing expenses to ensure profitability.
Compliance:
Ensuring the restaurant adheres to health and safety regulations, food safety standards, and company policies.
Training and Development:
Conducting training sessions for staff on service standards, menu knowledge, and safety procedures.