· Shift Management:Oversee day-to-day operations during assigned shifts, ensuring seamless service delivery.
· Staff Supervision:Supervise and coordinate the activities of restaurant staff, providing guidance and support as needed.
· Customer Service:Ensure excellent customer service by addressing customer inquiries and concerns promptly and professionally.
· Training and Development:Train new staff members and facilitate ongoing training programs to enhance team skills.
· Quality Control:Monitor food quality, presentation, and service standards to uphold the restaurant's reputation.
· Inventory Management:Keep track of inventory levels, conduct regular stock checks, and place orders as necessary.
· Cash Handling:Manage cash transactions and ensure accuracy in financial transactions.
· Shift Scheduling:Create and manage staff schedules, considering peak business hours and ensuring adequate coverage.
