- Supervise daily operations, delegate tasks, and ensure the team is working efficiently.
- Lead by example and motivate the team to meet goals.
- monitor staff performance.
- Conduct training for new and existing employees on procedures and standards.
- Help resolve conflicts between team members.
Customer service and satisfaction:
- Provide exceptional customer service from start to finish.
- Address customer complaints and resolve issues efficiently and professionally.
- Gather customer feedback to improve the guest experience.
Operational and quality control:
- Ensure the restaurant is clean, safe, and compliant with all health and safety regulations.
- Supervise food preparation, quality control, and food safety standards.
- Manage inventory, monitor food supplies, and order new stock as needed.
- Oversee the maintenance of equipment.