Responsibilities :-
- Hire, train, and supervise restaurant employees
- Create staff schedule to ensure appropriate staffing
- Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary
- Take ownership of budgets and cost control methods to minimize expenses
- Address customer needs, comments, and complaints
- Adhere to and enforce employee compliance with health, safety, and sanitation standards
- Process payroll and maintain all relevant records
- Ensure all employees are working within outlined operating standards
- Report on financial performance, inventory, and personnel
Requirements :-
- Minimum Diploma in Hospitality.
- Minimum 2 years of F&B or Retail service industry experience required.
- Knowledge of general restaurant operations, including personnel management, food planning and preparation, purchasing, sanitation and health codes, and security.
- Strong interpersonal and communication skills.
- Excellent leadership skills.
- Demonstrated ability to manage operating costs in accordance with budgets.
- Comfortable setting priorities and delegating tasks as needed.
- Extremely organized and detail-oriented.
- Salary will commensurate based on position. Junior applicants will be considered as Shift Supervisor.
- Applicants will undergo Manager-In-Training training before running the operations independently.
