Key Responsibilities:

Manage and train restaurant staff, including servers, hosts, and bussers
Monitor and maintain inventory levels, including food, beverages, and supplies
Create staff schedules and ensure proper coverage for all shifts
Supervise daily restaurant operations, including opening and closing procedures
Ensure compliance with health and safety regulations and maintain a clean and hygienic environment
Handle customer inquiries, complaints, and concerns in a professional and timely manner
Collaborate with the kitchen team to maintain food quality and consistency
Conduct regular staff meetings to communicate updates, discuss any issues, and provide feedback
Act as a role model for the team by demonstrating a positive attitude, strong work ethic, and excellent customer service skills
Assist with hiring, training, and evaluating new staff members
Develop and implement strategies to increase sales and improve customer satisfaction
Manage and maintain restaurant equipment and report any issues to the appropriate department

Qualifications:

Minimum of 2 years of experience in a supervisory role in the food and beverage industry
High school diploma or equivalent; additional education or training in hospitality is a plus
Excellent communication and interpersonal skills
Strong leadership and team management abilities
Knowledge of food and beverage operations, including ordering, inventory, and cost control
Understanding of health and safety regulations and procedures
Ability to work in a fast-paced environment and handle multiple tasks simultaneously
Proficient in using POS systems and other restaurant software
Flexible schedule, including evenings, weekends, and holidays
Must be able to stand and walk for extended periods and lift up to 25 pounds

Apply now!.

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