Key Responsibilities Daily Operations: Oversee front-of-house and back-of-house daily activities to ensure smooth operations and high service standards.
Staff Management: Assist in scheduling, training, supervising, and evaluating floor staff, servers, and kitchen personnel.
Customer Satisfaction: Handle guest inquiries, feedback, and complaints promptly to maintain excellent customer service and high satisfaction levels. Inventory & Stock: Monitor inventory levels, assist with ordering supplies, minimize food waste, and conduct regular stock audits.
Financial Oversight: Manage cash registers, reconcile daily receipts, and support the Restaurant Manager in meeting sales goals and controlling operating costs. Compliance & Safety: Ensure strict compliance with health,
safety, food hygiene, and sanitation regulations across all departments.
Required Qualifications &
Skills Education: High school diploma required; a degree or diploma in Hospitality Management or Business Administration is preferred.
Experience: Prior experience as a shift supervisor, team leader, or assistant manager in a restaurant or hospitality setting.
Key Competencies: Solid leadership, operational problem-solving, active listening, basic financial acumen, and ability to thrive in a fast-paced environment.