Operational Leader & Daily Supervisor Role: The hands-on captain ensuring smooth daily service from open to close. They are on the floor, solving problems in real-time and maintaining quality control for both food and service. Key Tasks: Handling customer issues, ensuring health and safety standards are met, and executing opening/closing procedures.
Financial Controller & Cost Manager Role: The guardian of the store's profitability. They are directly responsible for managing the three biggest costs: food, beverage, and labor. Key Tasks: Ordering inventory, minimizing waste, setting menu prices, creating staff schedules to control labor costs, tracking daily sales, and managing budgets.
People Manager & Trainer Role: The head of hiring, training, and motivating the often small but crucial team. They are responsible for building a positive and efficient work culture. Key Tasks: Recruiting and hiring staff, conducting training on service and menu knowledge, creating work schedules, providing feedback, and resolving team conflicts.
Customer Experience & Reputation Champion Role: The primary point for guest satisfaction and the public face of the store. They work to ensure every guest has a positive experience to foster loyalty and positive word-of-mouth. Key Tasks: Greeting guests, personally handling complaints, collecting feedback, and actively managing the restaurant's online reputation by responding to reviews.
Marketer Role: The driver of sales and community engagement. In a store, they are often responsible for creating buzz and attracting customers through local marketing.
