- Oversee all day-to-day front and back-of-house operations.
- Ensure smooth coordination between the kitchen, service staff, delivery partners, and suppliers.
- Monitor order delivery times, guest flow, and cleanliness throughout the premises.
- Shift Management
- Create and manage weekly staff schedules, accounting for peak times, holidays, and staff availability.
- Supervise staff clock-ins, breaks, and shift handovers.
- Step in to support service or kitchen teams when needed.
- Staff Supervision
- Lead and motivate team members across service and kitchen.
- Conduct onboarding, training, and continuous coaching for staff on hospitality standards.
- Resolve internal conflicts or staff issues promptly and professionally.
- Legal & HR Compliance
- Maintain staff records, contracts.
- Ensure employees comply with (Working Time Act) and hygiene regulations.
- Enforce grooming standards and conduct periodic hygiene and service audits.
- Customer Satisfaction
- Monitor guest interactions, gather feedback, and resolve complaints or negative reviews.
- Train servers and front-of-house staff in hospitality, upselling, and handling guest requests.
- Handle special dietary needs efficiently.
- Complaint Resolution
- Investigate complaints (online or in-person) and respond in a polite, empathetic, and timely manner.