Staff Management -Create and manage staff schedules to ensure adequate coverage during peak and off-peak times.
Monitor staff performance, provide feedback, and address any issues or conflicts.
Manage inventory levels of food, beverages, and supplies. Place orders, receive deliveries, and ensure stock is rotated and stored properly.
Ensure that food and beverages meet quality standards and are prepared according to recipes and presentation guidelines.
Prepare reports on daily operations, including sales, staff performance, and customer feedback.
Maintain records related to inventory, staffing, and guest interactions.
Ensure that the dining area is well-maintained, clean, and inviting. Manage the ambiance to enhance the guest experience.
Handle emergencies or unexpected situations with composure and appropriate action.
