Oversee daily restaurant operations (opening, service, closing).
Ensure smooth coordination between kitchen, bar, and service staff.
Maintain cleanliness, hygiene, and safety standards across the restaurant.
Manage reservations, guest flow, and seating to optimize service.
Monitor food and beverage quality to ensure consistency.
Handle equipment and facility upkeep, reporting issues promptly.
People & Leadership Responsibilities
Recruit, train, and schedule staff (front and back of house).
Motivate and supervise team members to maintain service standards.
Conduct regular performance evaluations and provide feedback.
Resolve conflicts between staff and ensure a positive work culture.
Lead by example in customer service and professionalism.
Customer Experience
Greet and interact with guests, addressing concerns and feedback.
Resolve customer complaints promptly and effectively.
Monitor guest satisfaction and implement improvements.
* Develop loyalty and regular customer engagement initiatives.
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