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About the Role
Key Responsibilities
- Oversee day-to-day restaurant operations, including dining, kitchen coordination, and service flow.
- Ensure food quality, service standards, and cleanliness meet company and regulatory requirements.
- Monitor opening and closing procedures and ensure proper cash handling.
Staff Management & Leadership
- Recruit, train, schedule, and supervise restaurant staff.
- Conduct performance evaluations and provide coaching, feedback, and disciplinary action when necessary.
- Promote a positive work culture that encourages teamwork and accountability.
Customer Service
- Ensure a high level of customer satisfaction by addressing concerns and resolving complaints professionally.
- Monitor guest feedback and implement improvements to enhance the dining experience.
Sales, Cost & Inventory Control
- Monitor sales performance and ...
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