Staff Management & Training
Recruit, hire, onboard, and mentor new staff.
Create staff schedules and assign duties.
Train employees on service standards, procedures, and technical skills.
Monitor performance, provide feedback, and resolve staff conflicts.
Operations & Service
Oversee daily opening and closing procedures.
Ensure high standards of food quality, presentation, and service.
Handle customer complaints and inquiries professionally.
Ensure compliance with all health, safety, and licensing regulations.
Act as a liaison between front-of-house and kitchen staff.