Description

• Supervise and coordinate daily operations of the service crew.
• Ensure compliance with food safety protocols and quality standards.
• Assist in training and mentoring new team members.
• Manage inventory and place orders as necessary.
• Resolve customer complaints and ensure a positive dining experience.

Requirements

• Educational Qualifications: High School Diploma or equivalent
• Experience Level: 1–2 years
• Skills and Competencies: Inventory management, Project leadership, Knowledge of quality standards, Understanding of food safety protocols
• Qualities and Traits: Strong communication skills, Leadership abilities, Customer-focused attitude, Team-oriented mindset