Job Description
Oversee the day-to-day operations of the restaurant, ensuring smooth and productive service delivery.
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Staff management: to recruit, hire, roster, supervise team members.
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Assess customer satisfaction with service and products/meals offered.
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Manage financial operations, cash register counting, writing daily reports, controlling stock and supplies, ordering.
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Implement and monitor restaurant policies and procedures to optimize efficiency and quality.
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Take part in meetings with General Manager to discuss goals, sales, issues, feedbacks, improvements and innovations.
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Ensure the venue is in full compliance with hygiene, health and safety code standards and regulations.
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Test, implement and maintain POS system and ensure all the systems are functional, solving issues when required.
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Manage customer service, conflict resolution an team morale.