Responsibilities:
- Oversee daily front-of-house operations to ensure smooth and efficient service.
- Manage and train front-of-house staff, promoting a culture of teamwork and excellence.
- Develop and implement standard operating procedures to enhance guest satisfaction and operational efficiency.
- Monitor and analyze key performance indicators (KPIs) to assess operational success and identify areas for improvement.
- Collaborate with management to develop and execute marketing strategies to drive traffic.
- Ensure compliance with health and safety regulations, company policies, and industry standards.
- Train and mentor staff on safety protocols and best practices, fostering a safety-first culture.
- Conduct regular safety training and drills to ensure staff preparedness for emergencies.
- Address and investigate safety incidents or concerns, implementing preventive measures as needed.
- Handle guest feedback and resolve any issues promptly to maintain high service standards.
- Conduct regular inspections of front-of-house areas to ensure cleanliness and organization.
- Manage inventory and supplies, coordinating with vendors as needed.
- Lead staff meetings to communicate goals, share updates, and foster team engagement.
Requirements:
- At least two (2) years of working experience in the related field and in similar capacity
- Thorough understanding of all occupational health & safety issues
- Flexible and energetic
- Excellent communicator, team player and with leadership qualities
- Passion for food, customer-service & result oriented
* 5-day work week
