Responsibilities

Staff Management

• Hiring, training, and supervising restaurant staff.
• Scheduling shifts and ensuring proper staff coverage.
• Conducting performance evaluations and providing feedback.
• Resolving any conflicts or issues among employees.

Customer Service

• Ensuring high levels of customer satisfaction through excellent service.
• Addressing customer complaints or concerns in a timely manner.
• Maintaining a friendly and welcoming atmosphere.

Operations Management

• Overseeing daily restaurant operations to ensure efficiency.
• Monitoring food and beverage preparation to ensure quality and consistency.
• Ensuring health and safety regulations are followed.
• Managing opening and closing procedures.

Inventory and Supply Management

• Ordering food, beverages, and supplies as needed.
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