Responsibilities
- Manage day to day restaurant operations, and ensure a positive outlet image
- Coordinating front and back of the house operations for smooth delivery of services
- Training / coaching of new and current staff on customer service best practices
- Managing staff training, schedules and work performance
- Organize and supervise shifts
- Respond promptly to customer complaints, suggest solutions to resolve complaints
- Ensure compliance with safety and sanitation regulations
- Control operations cost and identify measures to cut wastages
- Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
- Preparing of reports
- Analyze and forecast sales figures to maximize profits
- Able to commit 6 days per week and to work on holidays
Qualifications & Requirements
- Strong leadership skills
- Customer service oriented
- Excellent interpersonal skills
- Ability to professionally address customer complaints
- Good team work skill
