Key Duties and Responsibilities:

• Staff Management:Hiring, training, and developing new employees.
  Creating and managing work schedules.
  Providing direction and support to staff, including assigning tasks and providing feedback.
  Addressing and resolving employee issues or conflicts.
  Evaluating employee performance and providing constructive feedback.
• Customer Service:Ensuring prompt and friendly customer service.
  Addressing and resolving customer complaints or issues.
  Interacting with guests to gauge satisfaction and improve service.
  Managing customer inquiries and resolving service issues.
  Ensuring a positive dining experience for all guests.
• Restaurant Operations:Overseeing daily operations of the restaurant, including food preparation, service, and cleanliness.
  Maintaining quality and consistency of food and beverage offerings.
  Managing inventory levels and ordering supplies.
  Ensuring compliance with food safety and health regulations.
  Maintaining a clean and organized restaurant environment.
• Financial and Reporting:Assisting with budget management and cost control.
  Preparing reports and updates for management.
  May be involved in sales and revenue management.
• Other Responsibilities:May be involved in hiring, training, and scheduling staff.
  May need to operate the point-of-sale system and process payments.
  May be responsible for managing inventory and ordering supplies.
  May be responsible for maintaining restaurant cleanliness and hygiene.May be involved in planning and executing special events.