You will: - Staff Supervision and Training:
- Supervise all restaurant staff and ensure regular on-the-job training adheres to agreed standards.
- Foster a positive work environment, motivate and guide the team to provide exceptional customer service.
- Stock Control and Cost Management:
- Estimate stock usage, place orders, and manage inventory to optimize cost control.
- Ensure stock levels are maintained to avoid shortages and minimize wastage.
- Balance accounts on a daily basis to maintain financial accuracy.
- Reservation Management:
- Take reservations, ensuring accurate and courteous handling of customer inquiries.
- Create a floor plan and assign wait staff accordingly to maximize operational efficiency.
- Leadership and Assessing:
- Set clear expectations for the FOH team, fostering a collaborative environment that maximizes productivity.
- Serve as a role model for cleanliness, organization, and food quality standards.
- Hygiene, Maintenance, and Security:
- Supervise cleaning activities to maintain high hygiene and safety standards in the restaurant, including staff uniforms.
- Perform systematic checks of all front-of-house areas for maintenance requirements, repairs, or refurbishing, taking prompt action as needed.
- Maintain maximum security in all areas under your control.
|
