Staff Management
Supervise and support restaurant employees.
Assist with hiring, training, and onboarding recent staff.
Schedule shifts and manage employee attendance.
Monitor staff performance and provide coaching.
Customer Service
Ensure guests receive excellent service.
Handle customer complaints and resolve issues promptly.
Maintain a welcoming and qualified dining setting.
Operations Management
Oversee daily restaurant operations.
Ensure compliance with company policies and procedures.
Monitor food quality, presentation, and service standards.
Assist in opening and closing procedures.
Inventory and Supplies
Monitor stock levels of food, beverages, and supplies.
Assist with ordering and receiving inventory.
Reduce waste and control costs.
Financial Responsibilities
Assist in managing budgets and controlling expenses.
Handle cash management, deposits, and register reconciliation.
Monitor sales performance and help achieve revenue goals.
Health and Safety Compliance
Ensure compliance with food safety and sanitation regulations.
Maintain cleanliness throughout the restaurant.
Conduct safety inspections and address hazards.
Reporting and Administration
Prepare operational reports and documentation.
Track employee records and attendance.
Communicate effectively with management and staff.