Daily Operations: Assist with opening and closing procedures, ensuring smooth flow of service, and addressing any issues that arise.
Staff Management: Supervise and train staff, schedule shifts, address performance issues, and maintain a positive team environment.
Customer Service: Ensure high standards of customer service, address complaints, and resolve issues to maintain customer satisfaction.
Inventory Control: Assist with ordering, receiving, and storing supplies, ensuring adequate stock levels and minimizing waste.
Financial Management: Assist with budgeting, cost control, and analyzing sales reports.
Food Safety: Ensure adherence to food safety and sanitation regulations.
Communication: Effectively communicate with staff, customers, and the Restaurant Manager.
Problem Solving: Address issues and challenges in a calm and efficient manner.
Policy Implementation: Assist in developing and implementing policies and procedures for efficient operations and excellent customer service.
Record Keeping: Maintain accurate records of sales, inventory, and other relevant information.
Training: Support the recruitment, training, and supervision of restaurant staff to ensure a high level of service.