Key Responsibilities:
Team Leadership & Staffing: Direct, motivate, and assign tasks to staff; monitor daily performance.
Operations Management: Oversee opening/closing duties, manage rush hours, and ensure smooth workflow.
Quality & Safety Control: Enforce hygiene, food safety, and sanitation standards; check equipment and maintain recipe/portion accuracy.
Customer Service: Handle complaints and special requests with empathy and professionalism.
Inventory Control: Track and replenish stock of ice cream, cones, toppings, and supplies; coordinate with vendors.
Cash & Administration: Manage POS reports, reconcile cash, prepare shift-handover/end-of-day reports, and secure deposits.
Training & Coaching: Onboard and train current staff on recipes, service standards, and safety guidelines.