Daily Operations: Assist in managing the day-to-day operations of the restaurant, including opening and closing procedures, inventory management, and ensuring a clean and organized environment.
Staff Supervision: Oversee and motivate restaurant staff, including servers, hosts, and kitchen staff. Provide training, conduct performance evaluations, and address any staffing issues.
Customer Service: Ensure that all guests receive high-quality service by addressing their needs and concerns promptly. Handle customer complaints in a professional and effective manner.
Quality Control: Monitor food and beverage quality, ensuring that all dishes meet the restaurant's standards. Conduct regular checks to maintain cleanliness and adherence to health and safety regulations.
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