Position Overview
Key Responsibilities: - Perform hands‑on table service and order‑taking alongside supervisory tasks.
- Supervise daily restaurant operations and ensure smooth service.
- Lead, schedule, and manage front‑of‑house and service staff.
- Ensure high standards of customer service and handle customer feedback or complaints.
- Train new employees and monitor staff performance.
- Maintain cleanliness, hygiene, and food safety standards.
- Monitor stock levels and coordinate ordering of supplies.
- Ensure proper cash handling and POS system operations.
- Assist in opening and closing procedures.
- Coordinate with kitchen staff to ensure timely food preparation and service.
- Prepare duty rosters and manage manpower requirements.
- Ensure compliance with company policies and government regulations.
- Any additional ad‑hoc duties assigned
#J-18808-Ljbffr