The hands-on captain ensuring smooth daily service from open to close. They are on the floor, solving problems in real-time and maintaining quality control for both food and service.
Key Tasks:
Handling customer issues, ensuring health and safety standards are met, and executing opening/closing procedures.
Financial Controller & Cost Manager
Role:
The guardian of the store's profitability. They are directly responsible for managing the three biggest costs: food, beverage, and labor.
Key Tasks:
Ordering inventory, minimizing waste, setting menu prices, creating staff schedules to control labor costs, tracking daily sales, and managing budgets.
People Manager & Trainer
Role:
The head of hiring, training, and motivating the often small but crucial team. They are responsible for building a positive and efficient work culture.
Key Tasks:
Recruiting and hiring staff, conducting training on service and menu knowledge, creating work schedules, providing feedback, and resolving team conflicts.
Customer Experience & Reputation Champion
Role:
The primary point for guest satisfaction and the public face of the store. They work to ensure every guest has a positive experience to foster loyalty and positive word-of-mouth.
Key Tasks:
Greeting guests, personally handling complaints, collecting feedback, and actively managing the restaurant's online reputation by responding to reviews.
Marketer
Role:
The driver of sales and community engagement. In a store, they are often responsible for creating buzz and attracting customers through local marketing.
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