Description

• Operational Management: Supervises daily activities, ensuring cleanliness, proper equipment maintenance, and adherence to safety regulations.
• Staff Leadership: Manages, schedules, and trains team members (servers, bartenders, hosts, kitchen staff) to maintain consistent service levels.
• Customer Satisfaction: Interacts with guests, gathers feedback, and resolves complaints professionally to ensure a positive experience.
• Inventory & Cost Control: Monitors stock levels, places orders, and identifies ways to reduce operational costs.
• Service Coordination: Oversees food preparation and presentation, ensuring quality standards are met.
• Administrative Duties: Performs cash handling, reconciles sales transactions, and generates end-of-shift reports.

• Experience: Proven experience in a restaurant, food service, or hospitality role (often 2+ years).
• Leadership: Strong leadership, decision-making, and conflict-resolution abilities.
• Communication: Excellent interpersonal skills for dealing with staff and guests.
• Knowledge: Understanding of food safety regulations, such as ServeSafe certification.
• Physical Stamina: Ability to walk, stand, and work long hours in a fast-paced environment.