Coordinate daily FOH and HOH restaurant operations in assigned outlet.
Deliver superior service and maximize customer satisfaction.
Respond efficiently and accurately to customer complaints.
Regularly review product quality and research new vendors.
Organize and supervise shifts and team members on shift.
Appraise staff performance and provide feedback to improve productivity.
Estimate future needs for goods, kitchen utensils and cleaning products.
Ensure compliance with sanitation and safety regulations.
Manage a restaurant's good image and suggest ways to improve it.
Control operational costs and identify measures to cut waste.
Create detailed reports on weekly, monthly, and annual revenues and expenses.
Promote the brand in the local community through word-of-mouth and restaurant events.
Recommend ways to reach a broader audience (e.g., discounts and social media ads).
Train new and current employees on proper customer service practices.
Implement policies and protocols that will maintain future restaurant operations.
Become an expert in all systems used at both outlets including Toast and Open Table.
Conduct interviews and initiate the hiring process of new talent.
Conduct weekly training courses with staff to provide a better understanding of restaurant food and drink items.
Attend weekly meetings as required pertaining to but not limited to, BEO, Events, Food Tastings, Drink Tastings, Admin, etc.
