Job Overview

Responsibilities 

  • Quality Control: Ensure food and service quality meet restaurant standards and health regulations.
  • Customer Service: Address customer inquiries, concerns, and feedback to maintain satisfaction and loyalty.
  • Staff Supervision: Oversee and guide restaurant staff, ensuring smooth daily operations.
  • Problem-Solving: Resolve operational challenges, including customer complaints and staffing issues.

Skills 

  • Leadership: Ability to lead, motivate, and manage a diverse team.
  • Communication: Clear verbal and written communication skills for interacting with staff and customers.
  • Problem-Solving: Strong analytical skills for addressing operational challenges and improving processes.
  • Adaptability: Flexibility to handle changes in the work environment and peak business times.
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