Job Description

Staff management:

Supervise, train, and schedule front-of-house and back-of-house staff to ensure smooth operations and high service standards.

Customer satisfaction:

Address customer complaints and inquiries professionally, ensuring a high-quality dining experience for all guests.

Operational oversight:

Manage daily restaurant activities, including table turns, cleanliness, and adherence to all company policies and procedures.

Quality control:

Monitor the quality of food preparation, service, and presentation, making necessary adjustments to maintain consistency and customer satisfaction.

Inventory and supplies:

Manage inventory levels, project future needs for supplies, and place orders to ensure the restaurant is adequately stocked.

Health and safety:

Ensure compliance with all health, sanitation, and food safety regulations.
Essential skills and qualifications

Skills:

Excellent leadership, communication, organizational, and problem-solving skills. Strong customer service is also crucial.

Experience:

Previous experience in a supervisory role within the restaurant or hospitality industry is typically required.

Education:

A high school diploma is often sufficient, though a degree in hospitality management or a related field can be beneficial.
Job Types: Full-time, Permanent

Pay: ?40,000.00 - ?45,000.00 per month

Benefits:

Food provided
Work Location: In person