Job Description
Operations Management
Assist in managing day-to-day restaurant operations to ensure smooth service.
Oversee opening and closing procedures, including cash handling and reporting.
Maintain cleanliness, organization, and compliance with all health and safety regulations.
Monitor food and beverage quality to ensure consistency and adherence to brand standards.
Staff Supervision & Training
Support in recruiting, training, and supervising restaurant staff.
Schedule shifts and manage labor costs within budget.
Motivate and coach team members to deliver excellent customer service.
Conduct regular performance evaluations and address any disciplinary issues.
Customer Service
Ensure every guest receives outstanding service and hospitality.
Handle customer complaints and resolve issues promptly and professionally.
Monitor guest feedback and work with the team to improve overall experience.
Financial Management
Assist with budgeting, forecasting, and achieving sales and profitability targets.
Help manage inventory, minimize waste, and control costs.
Review daily sales reports and reconcile cash drawers.
Administrative Duties
Maintain accurate records of staff attendance, inventory, and sales.
Support the Restaurant Manager with compliance documentation and audits.
Coordinate with suppliers and vendors to ensure timely delivery of products.
Qualifications & Skills:
Bachelor's degree in Hospitality Management, Business Administration, or related field (preferred)
24 years of restaurant or hospitality management experience
Strong leadership and communication skills
Excellent customer service and problem-solving abilities
Knowledge of POS systems, scheduling software, and inventory management
Flexibility to work evenings, weekends, and holidays as required
Certification in food safety and hygiene (preferred)
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