Key Responsibilities and Duties:
Operations Management: Supervising daily operations, ensuring smooth service, opening/closing, and maintaining cleanliness and safety standards.
Staff Management: Recruiting, interviewing, training, scheduling, and disciplining employees.
Customer Service: Greeting guests, addressing complaints promptly, and ensuring a positive, high-quality dining experience.
Financial & Inventory Control: Managing food/supply inventory, ordering supplies, managing budgets, and analyzing sales reports to maximize profitability.
Compliance: Adhering to food safety, licensing, and health/safety regulations.
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