Responsibilities:
• Manage, oversee daily restaurant operation and ensure compliance to operations standards and procedures
• Responsible for the scheduling of work and the appropriate allocation of duties to staff
• Supervise and direct staff to guarantee guest satisfaction in regards to food quality, sanitation and service
• Ensure consistent high quality of customer service
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Attend to customers’ needs and respond to complaints promptly, understanding service recovery and applying when needed
• Manage and maintain operational records which include inventory, sales and cash on hand reports
• Ensure smooth day to day operations
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