Key Responsibilities:

Oversee the daily operations of the restaurant, including opening and closing procedures, ensuring cleanliness and organization, and monitoring inventory levels.
Train and supervise restaurant staff, including servers, bartenders, and kitchen staff, to ensure they provide exceptional service and maintain company standards.
Create and maintain employee schedules, ensuring adequate coverage for all shifts and managing any scheduling conflicts that may arise.
Monitor and maintain inventory levels, including ordering and restocking supplies as needed.
Handle customer complaints and ensure that any issues are resolved promptly and to the customer’s satisfaction.
Collaborate with the kitchen team to develop and update menu items, ensuring they are in line with current industry trends and customer preferences.
Ensure compliance with all health and safety regulations and maintain a safe and clean working environment for both employees and customers.
Work closely with the management team to develop and implement strategies to increase sales, improve efficiency, and enhance the overall dining experience for customers.

Qualifications:

Minimum of 2 years of experience in a supervisory role in the food and beverage industry.
Proven leadership skills with the ability to motivate and manage a team effectively.
Strong understanding of restaurant operations, including inventory management, customer service, and health and safety regulations.
Excellent communication and interpersonal skills, with the ability to interact with customers and employees at all levels.
Flexible schedule, with the ability to work evenings, weekends, and holidays as needed.
Knowledge of point-of-sale systems and inventory management software is an asset.

Join our team and be a part of creating unforgettable dining experiences for our customers.

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