Oversee daily restaurant operations, ensuring smooth service and guest satisfaction, proactively resolving issues to enhance the dining experience.
Manage and motivate the front-of-house team, conducting regular training sessions and performance evaluations to foster a high-performing, customer-focused staff.
Assist in scheduling and labor management, ensuring adequate staffing levels to meet service demands and control labor costs effectively.
Handle customer complaints and feedback professionally, turning negative experiences into opportunities for improvement and customer loyalty.
Enforce and maintain restaurant standards for cleanliness, hygiene, and safety, guaranteeing a safe and welcoming environment for both guests and staff.
Collaborate with the kitchen team to ensure efficient food preparation and timely delivery, optimizing the flow of service.
Assist in inventory management and ordering, ensuring sufficient stock levels to meet demand while minimizing spoilage.
