Second Slice by fork n knife restaurant operations and ensure smooth service delivery.
Manage and supervise restaurant staff, including scheduling and task assignments.
Ensure high standards of customer service and guest satisfaction.
Monitor food quality, presentation, and hygiene standards.
Handle customer complaints and resolve issues professionally.
Maintain cleanliness and compliance with health and safety regulations.
Control inventory, stock levels, and ordering of supplies.
Monitor restaurant sales, expenses, and profitability targets.
Train, motivate, and evaluate employees for performance improvement.
Coordinate with kitchen staff to ensure timely food preparation and service.
Prepare daily, weekly, and monthly operational reports.
Ensure proper cash handling and accurate billing procedures.
Develop strategies to increase sales and customer retention.
Conduct staff meetings and communicate company policies effectively.
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