Responsibilities
- Support the General Manager in overseeing daily restaurant operations, covering customer service, food production, inventory oversight, and employee scheduling.
- Lead and train staff members, ensuring compliance with established policies and offering ongoing feedback and coaching.
- Ensure the workplace remains clean and well-organized by following all safety and sanitation protocols.
- Handle customer concerns promptly and effectively to maintain high satisfaction levels.
- Assist in creating and executing plans to enhance restaurant performance and meet operational targets.
- Carry out administrative duties and manage inventory levels accurately.
- Act as the interim General Manager when needed, maintaining smooth operations in their absence.
