Key Responsibilities:
Oversee daily restaurant operations, ensuring smooth and efficient service.
Supervise and train restaurant staff, ensuring high standards of customer service and food quality.
Manage inventory, stock control, and order supplies to maintain optimal stock levels.
Ensure compliance with health, safety, and hygiene regulations.
Handle customer inquiries and complaints professionally and efficiently.
Monitor and manage cash handling procedures accurately.
Contribute to achieving sales targets and maintaining profitability.
Maintain a positive, motivated, and productive work environment among staff.
Qualifications:
Minimum of 2-3 years of experience in a supervisory role within a restaurant environment.
Proven ability to lead and motivate a team.
Strong communication and interpersonal skills.
Knowledge of restaurant operations, health, and safety standards.
Ability to work in a fast-paced environment and handle multiple tasks.