- Team ManagementSupervise and coordinate the daily activities of service staff (servers, kitchen helpers, and cleaners).
Assign tasks and schedules to ensure smooth operations.
Train, guide, and motivate team members to maintain high service standards.
- Customer ServiceGreet and assist customers, ensuring a positive dining experience.
Handle customer inquiries, complaints, or requests professionally and efficiently.
Monitor service quality to ensure all guests are served promptly and courteously.
- Operational OversightOversee the front-of-house (FOH) and back-of-house (BOH) operations to ensure efficiency.
Ensure the restaurant follows cleanliness and hygiene protocols.
Address any operational challenges (e.g., staff shortages, delays, or equipment issues).
- Inventory and Stock ManagementMonitor inventory levels of supplies, such as ingredients, utensils, and packaging.
Coordinate with vendors for stock orders and deliveries.
Manage cost control by reducing wastage and overseeing portion standards.
- Sales and Financial DutiesTrack daily sales and report on revenue and expenses.
Assist with cash handling, billing, and POS (Point of Sale) system operations.
Recommend ways to improve sales, such as promotions or upselling strategies.
- Training and DevelopmentTrain staff on service procedures, safety standards, and proper handling of food and beverages.
Ensure all team members understand the menu and can recommend dishes to customers.
Conduct regular performance evaluations and provide constructive feedback.
- Health and Safety ComplianceEnforce food safety regulations (e.g., HACCP standards) and workplace safety guidelines.
Monitor proper food handling, storage, and cleaning practices.
Maintain cleanliness across the dining area, kitchen, and storage rooms.
- Scheduling and StaffingPrepare weekly staff schedules to ensure adequate coverage during peak hours.
Manage shift changes and address last-minute absences or staff conflicts.
Assist in the hiring and onboarding of new employees.
- Quality ControlEnsure food and beverages are served according to quality and presentation standards.
Monitor order accuracy and service speed.
Collaborate with the kitchen to resolve any issues with food preparation or delays.
- Promotions and Customer EngagementImplement and monitor in-store promotions or seasonal offers.
Build relationships with customers to encourage repeat business.
Gather customer feedback to improve operations and service quality.
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