Description

Supervise and lead the restaurant staff, including servers, hosts, bussers, and kitchen personnel.
Assist with recruiting, onboarding, and training new staff members.
Monitor staff performance, provide coaching, and conduct performance evaluations.
Ensure adherence to company policies and procedures, including health and safety standards.
Customer Service Management:

Ensure guests receive exceptional service by maintaining high standards of food quality, presentation, and service.
Resolve customer complaints or concerns in a timely and professional manner.
Oversee guest seating arrangements and waitlists, ensuring an efficient flow.
Operational Efficiency:

Assist in managing inventory and ordering supplies as needed to maintain daily operations.
Ensure the restaurant runs smoothly by monitoring shift schedules and team coordination.
Supervise the cleanliness of the restaurant, ensuring compliance with health and safety regulations.
Manage front-of-house operations to maintain a pleasant and welcoming atmosphere.