- Coordinate daily Front of the House and Back of the House restaurant operations
- Deliver superior service and maximize customer satisfaction.
- Respond efficiently and accurately to customer complaints.
- Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
- Regularly review product quality and research new vendors
- Organize and supervise shifts.
- manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
- Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
- Appraise staff performance and provide feedback to improve productivity.
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