- Supervision of Daily Operations:Oversee the day-to-day operations of the restaurant, including opening and closing procedures.
Ensure that all areas of the restaurant (dining, kitchen, bar if applicable) are properly staffed and functioning smoothly.
- Customer Service:Maintain high standards of customer service and hospitality.
Handle customer inquiries, complaints, and feedback in a professional and efficient manner.
- Staff Management:Supervise and coordinate the activities of restaurant staff, including servers, hosts/hostesses, and bartenders.
Provide training and development opportunities to staff to enhance their skills and knowledge.
- Scheduling and Shift Planning:Create and manage staff schedules to ensure adequate coverage during all shifts.
Monitor and adjust staffing levels as necessary to meet operational needs and budget constraints.
- Quality Control:Ensure that food and beverages meet quality standards before being served to customers.
Conduct regular inspections of the dining area, kitchen, and restrooms to maintain cleanliness and hygiene.
- Inventory and Stock Management:Monitor inventory levels of food, beverages, and supplies.
Place orders with suppliers and vendors as needed to maintain appropriate stock levels while minimizing waste.
- Health and Safety Compliance:Ensure compliance with health and safety regulations and sanitation standards.
Train staff on proper food handling procedures and safety protocols.
- Financial Management:Monitor expenses and control costs to maximize profitability.
Prepare daily sales reports and cash handling procedures.
- Promotions and Upselling:Implement promotional activities and upselling techniques to increase sales and revenue.
Encourage staff to promote menu items and specials to customers.
- Team Leadership and Motivation:Lead by example with a positive attitude and strong work ethic.
Foster a team-oriented environment, motivating staff to achieve goals and deliver exceptional service.
- Communication and Collaboration:Communicate effectively with kitchen staff, management, and other departments.
Collaborate with the management team to implement policies, procedures, and initiatives.
- Problem Solving and Conflict Resolution:Address issues and resolve conflicts that arise during shifts.
Handle emergencies and unforeseen situations calmly and efficiently.
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