Job Description

Core responsibilities

Guest services:

Greet and assist guests, take food and beverage orders, serve guests, and handle all customer queries and complaints.

Staff supervision and training:

Supervise, coordinate, and train front-of-house staff to maintain high service standards.

Kitchen coordination:

Work with the kitchen staff to ensure timely and accurate service.

Operations management:

Manage reservations and seating arrangements, and oversee cleanliness and organization of the dining area.

Inventory and cost control:

Monitor inventory levels and assist with ordering supplies, while also managing costs.
Required skills and qualifications

Leadership:

Ability to lead and motivate a team, with strong organizational and communication skills.

Customer service:

Excellent interpersonal skills, a customer-centric approach, and the ability to remain calm under pressure.

Problem-solving:

Strong conflict resolution skills and the ability to address customer concerns promptly.

Attention to detail:

Being careful and thorough in completing tasks, such as ensuring accurate orders and maintaining cleanliness.

Experience:

Previous experience in a supervisory role within a restaurant is often required. A high school diploma is typical, though a hospitality or culinary education can be beneficial.
Job Types: Full-time, Permanent

Pay: ?12,740.17 - ?28,331.08 per month

Benefits:

Food provided
Work Location: In person