Description

Responsibilities:

Supervise and coordinate the activities of restaurant staff, including cashiers, kitchen staff, and cleaning crew, to ensure efficient and effective operation of the restaurant.
Train new employees on restaurant policies, procedures, and customer service standards.
Monitor inventory levels and order supplies as needed to maintain optimal stock levels.
Ensure that food preparation and service areas meet sanitation and safety standards at all times.
Handle customer inquiries, complaints, and feedback in a professional and courteous manner.
Schedule staff shifts and assign duties based on operational needs.
Conduct regular inspections to ensure compliance with company standards and regulations.
Assist in the development and implementation of marketing strategies to attract and retain customers.
Requirements:

High school diploma or equivalent; additional education or training in hospitality management is a plus.
Excellent leadership and communication skills.
Strong customer service orientation with a passion for delivering exceptional dining experiences.
Ability to work effectively in a fast-paced environment and handle multiple tasks simultaneously.
Knowledge of food safety and sanitation regulations.
Flexibility to work evenings, weekends, and holidays as needed.