Job Description

Key Responsibilities:

Supporting Daily Operations:

Assisting the Restaurant Manager with the overall running of the restaurant, including both front-of-house and back-of-house duties.

Staff Management:

Supervising, training, and scheduling restaurant staff, ensuring adequate staffing levels and performance.

Customer Service:

Ensuring high standards of customer service, handling customer complaints, and resolving issues promptly.

I

nventory Management:

Monitoring and managing inventory, ordering supplies, and controlling costs.

Financial Management:

Assisting with budgeting, tracking costs, and ensuring profitability.

Compliance:

Ensuring compliance with health, safety, and sanitation regulations.

Food Quality:

Maintaining high standards of food preparation, presentation, and quality.

Marketing and Promotions:

Supporting marketing and promotional activities to attract customers.

Skills and Qualifications:

Strong leadership and communication skills are important.

Excellent customer service and problem-solving abilities.

Experience in restaurant or hospitality management.

Knowledge of restaurant operations, health standards, and food safety.

Financial management and budgeting skills.

Ability to work in a fast-paced environment.

Ability to work flexible hours, including evenings, weekends, and holidays.

Job Type: Full-time

Pay: ?14,192.67 - ?30,000.00 per month

Benefits:

Food provided Provident Fund
Work Location: In person