Responsibilities :-
Accomplishes department objectives by supervising staff and organizing and monitoring work processes.
Oversee all front and back of the house restaurant operations.
Ensure customer satisfaction through promoting excellent service; respond to customer complaints tactfully and professionally.
Maintain quality control for all food served.
Analyze staff evaluations and feedback to improve the customer’s experience.
Project future needs for goods, kitchen supplies, and cleaning products ; order accordingly.
Oversee health code compliance and sanitation standards.
Seek ways to cut waste and decrease operational costs.
Generate weekly, monthly, and annual reports.
Managing the workflow of staff and effectiveness.