Key Responsibilities:
Supervise daily restaurant operations for smooth service.
Lead and manage restaurant staff, providing guidance and support.
Operate POS systems and handle cash transactions accurately.
Deliver exceptional customer service and address inquiries or complaints professionally.
Ensure compliance with food quality, hygiene, and safety standards.
Assist in managing budgets and controlling operational costs.
Enforce policies and procedures to improve efficiency.
Conduct staff meetings and training sessions.
Monitor inventory levels and order supplies as needed.
Promote a positive, collaborative work environment.
Collaborate with management on business strategies.
Requirements:
Minimum 2 years of experience in restaurant management.
Proficiency with POS systems and cash handling.
Strong leadership and team management skills.
Excellent communication and interpersonal skills.
Knowledge of food safety standards and regulations.
Ability to manage budgets and control costs.
Organizational and multitasking abilities.
Positive attitude and professional behavior.
Flexibility to work weekends and holidays.