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Job Description
- Oversee daily operations of the restaurant to ensure smooth and efficient service.
- Lead, motivate, and develop a diverse team to deliver exceptional customer experiences.
- Manage inventory, ordering, and stock control to maintain optimal supply levels.
- Ensure compliance with health, safety, and sanitation standards at all times.
- Monitor financial performance, including sales, labor, and cost control, to achieve profitability targets.
- Implement and uphold company policies, procedures, and brand standards.
- Handle customer inquiries, feedback, and resolve complaints professionally.
- Recruit, train, and schedule staff to maintain adequate coverage and high performance.
- Conduct regular performance evaluations and provide coaching for team members.
- Collaborate with area and regional management to execute marketing initiatives and drive sales.
Job Requirements
- Minimum of 2 years’ experience in a supervisory or management role within the food service or retail industry.
- Proven ability to lead, coach, and develop a high-performing team.
- Strong organizational and multitasking skills in a fast-paced environment.
- Excellent communication and interpersonal abilities.
- Demonstrated problem-solving and conflict resolution skills.
- Solid understanding of inventory management and cost control.
- Ability to work flexible hours, including evenings, weekends, and holidays.
- Familiarity with health, safety, and sanitation regulations.
- Proficiency with point-of-sale (POS) systems and basic computer applications.
- Commitment to delivering outstanding customer service.










