Job Summary

Assist and manage restaurant operations by hiring, training, and supervising staff, ensuring excellent customer service, maintaining food safety standards, managing inventory and finances, and driving smooth daily operations.

Responsibilities

• Hire, train, schedule, and supervise restaurant staff to deliver quality service and ensure compliance with operational procedures
• Resolve customer complaints promptly to maintain a positive dining experience and customer satisfaction
• Manage daily restaurant operations including opening and closing procedures to ensure efficient workflow
• Monitor and enforce food quality, preparation, presentation, and hygiene standards in compliance with health and safety regulations
• Conduct inventory checks, order supplies, and manage vendor relationships to control costs and maintain adequate stock levels
• Handle financial processes such as cash handling, record-keeping, expense management, and support payroll activities

Preferred competencies and qualifications

• Prior supervisory or restaurant experience
• Proficiency in inventory management, scheduling software, and payroll systems