Train, supervise, counsel and discipline outlet staff for the efficient operation of the outlet. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes. Schedule and direct staff in their work assignments. Ensure adequate staffing levels for anticipated business during shift. Coach staff to adhere to outlet service standards. Take necessary wherever required.
Interact positively with customers by promoting Restaurant facilities and services. Resolve problems to the satisfaction of involved parties. Solicit feedback from guests concerning food, beverages, service and improvement ideas.
Maintain rapport with all departments and attend relevant meetings.
Move throughout the facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Maintain cleanliness of all outlets-restaurant, desserts counter, service areas and kitchen.
Ensure maintenance of equipment by calling for repairs and training staff on proper use.
Verify temperatures, judge the appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
Maintain profitability of outlet to support overall Restaurant operation. Evaluate the cost-effectiveness of all aspects of the operation. Control payroll and equipment costs (minimizing loss and misuse). Develop and implement cost-saving and profit-enhancing measures
Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead
