Key Responsibilities
Operational Leadership: Managing daily operations, including opening/closing, and ensuring a smooth guest experience.
Staff Management: Hiring, training, scheduling, and mentoring employees to maintain high standards.
Customer Satisfaction: Interacting with guests, handling complaints, and fostering a positive dining environment.
Financial Performance: Setting budgets, managing inventory, reducing waste, and monitoring sales to ensure profitability.
Compliance & Safety: Enforcing health, food safety, and sanitation regulations.
Required Skills and Qualifications
Experience: Previous experience in a restaurant, food service, or supervisory role.
Communication: Excellent verbal and written skills for managing staff and engaging with customers.
Technical Skills: Proficiency in POS systems, scheduling software, and basic administrative/reporting tasks.
Leadership: Strong ability to lead teams, resolve conflicts, and work under pressure.
Education: High school diploma or equivalent is generally required
