Oversee Daily Operations:
Manage the overall functioning of the restaurant, including staff scheduling, table service, cleanliness, and guest satisfaction.
Staff Supervision:
Lead and supervise waiters, kitchen staff, and cleaning teams to ensure smooth coordination during shifts.
Customer Service Management:
Handle customer queries, complaints, and feedback professionally to ensure a high-quality dining experience.
Training and Development:
Train new team members and provide ongoing support to improve staff performance and service quality.
Inventory and Stock Control:
Monitor stock levels of food, beverages, and supplies. Coordinate with vendors to maintain required inventory.
Health and Safety Compliance:
Ensure hygiene, sanitation, and safety regulations are followed as per local food safety standards.
Cash Handling and Billing:
Supervise POS operations, cash transactions, and ensure accurate billing and reporting.
Table and Floor Management:
Assign tables during peak hours, manage reservations, and maintain an organized and clean floor layout.
Reporting and Feedback:
Prepare daily sales and operations reports and share insights with management for improvements.
Support in Marketing Promotions:
Assist in executing in-house promotions, special events, or offers to drive customer engagement.