RESTAURANT MANAGER
Posted Updated
Description
Role Overview: Oversee daily floor operations, customer satisfaction, staff scheduling, and inventory management.
Key Responsibilities:
Manage daily front-of-house operations to maintain high service standards.
Supervise and train service staff, cashiers, and supervisors.
Handle customer feedback and resolve service inquiries promptly.
Monitor stock, place ingredient/supply orders, and track daily sales revenue.
Key Requirements: 2+ years of supervisory experience in F&B, strong leadership skills, and familiarity with POS systems.