Responsibilities
- Support the General Manager in overseeing daily restaurant operations, including customer service, food production, inventory oversight, and staff scheduling.
- Lead and train team members, ensuring compliance with established policies and procedures while offering ongoing feedback and development support.
- Ensure the workplace remains clean and well-organized by following all safety and sanitation protocols.
- Address customer concerns promptly and effectively to maintain high levels of satisfaction.
- Help develop and execute strategies aimed at improving overall restaurant performance and meeting operational targets.
- Carry out administrative duties and monitor inventory levels to ensure efficient resource management.
- Serve as acting General Manager in the absence of the GM, maintaining consistent and effective operations.
