Responsibilities (Key Result Areas & Activities)
· Manage and oversee the daily operations of the restaurant, including scheduling, inventory management, and financial reporting.
· Oversee inventory and ensure that all supplies and ingredients are well-stocked and stored properly.
· Work closely with the Restaurant Manager to develop and implement strategies to achieve sales targets and profitability goals.
· Coordinate with the kitchen team to ensure efficient food preparation and delivery, and ensure that menu items are of consistent quality.
· Act as a liaison between the service crew, kitchen team, and management to ensure effective communication and collaboration.
· Handle customer complaints and ensure that they are resolved promptly and effectively.
· Keep track of sales and revenue and report to upper management on a regular basis.
· Develop and implement new policies and procedure with Restaurant Manager to improve the efficiency and profitability of the restaurant.
· Ensure compliance with company policies and standard operating procedures, as well as relevant food and safety regulations.
· To work closely and cultivate strong teamwork with all colleagues and ensure smooth operations
· Any other ad-hoc duties and responsibilities as assigned
