Job Description
- Managing the overall and daily Front of the House and Back of the House restaurant operations
• Ensure all staff are aware of their duties and what is expected of them
• Ensure any staffing issues are resolved fairly and quickly
• Ensure wastage is minimized by careful supervision of food preparation methods
• Ensure proper hygienic storage methods are utilised to prevent food loss
• Oversee the ordering and control of stock levels
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Organize and supervise shifts
• 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 restaurant's good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create det...
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