- Early Morning Shift Management:Lead and supervise the restaurant team during the early morning shift starting at 5:00 AM.
Coordinate and participate in breakfast preparation, ensuring timely and high-quality service. - Staff Training and Development:Train, mentor, and motivate staff members to deliver outstanding customer service.
Provide ongoing coaching to enhance team performance and efficiency. - Operational Excellence:Monitor and manage daily operations to ensure adherence to company policies and standards.
Oversee inventory control, ordering, and stock rotation to minimize waste and maximize profitability. - Customer Satisfaction:Maintain a customer-centric approach by promptly addressing guest concerns and feedback.
Foster a positive and welcoming atmosphere to enhance the overall dining experience. - Team Collaboration:Work closely with kitchen staff, servers, and other team members to maintain a smooth flow of operations.
Collaborate with the management team to implement new strategies for increased efficiency and customer satisfaction. - Quality Control:Conduct regular quality checks on food presentation, taste, and overall service standards.
Ensure compliance with health and safety regulations to guarantee a safe and clean environment. - Scheduling:Develop and manage staff schedules to meet business demands and labor cost goals.
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