Coordinate daily between Front of the House and Back of the House restaurant operations to deliver superior service and maximize customer satisfaction.
Respond efficiently and accurately to customer complaints and ensure to regularly review product quality.
Organize and supervise shifts and provide feedback to improve teams productivity while being on compliance with sanitation and safety regulations thus, maintaining the restaurant?s good image.
Control operational costs and identify measures to cut waste.
Create detailed reports on weekly, monthly, and annual revenues and expenses for management review
