Job Summary

Support daily restaurant operations by managing inventory, coordinating staff schedules, and maintaining food safety standards. Lead and develop teams to deliver excellent customer service and contribute to financial and operational performance.

Responsibilities

• Execute daily restaurant opening and closing procedures to ensure operational readiness
• Monitor and enforce cleanliness, food safety, and hygiene standards to comply with regulations
• Manage inventory levels, oversee stock replenishment, and coordinate supply management to prevent shortages
• Schedule staff shifts effectively to maintain adequate coverage and operational efficiency
• Supervise and motivate front-of-house and back-of-house teams to achieve performance goals
• Train new employees on company policies, customer service standards, and operational procedures to ensure consistent service quality
• Support performance evaluations by providing constructive feedback to enhance staff development
• Resolve customer complaints professionally to maintain high customer satisfaction
• Maintain a welcoming, clean, and organized dining environment to enhance guest experience
• Collect and analyze customer feedback to identify and implement service improvements
• Assist in tracking sales, expenses, and budgeting to support financial management
• Support revenue growth initiatives through promotions and upselling strategies
• Maintain accurate records and reports for management review and decision-making
• Report operational issues and staff performance to the Head of Department (HOD) promptly
• Facilitate clear communication among team members to ensure smooth daily operations