perational oversight: Manage daily operations from opening to closing, ensuring efficiency and adherence to procedures.
Staff management: Hire, train, schedule, and evaluate employees. Foster a positive team environment and address performance issues.
Customer service: Ensure a high level of guest satisfaction by handling feedback, resolving complaints, and setting high service standards for staff.
Financial management: Monitor budgets, control costs, manage inventory, and track sales to meet financial goals.
Compliance and quality control: Maintain strict adherence to health, safety, and food safety regulations. Ensure food and beverage quality standards are met.
Inventory and ordering: Monitor stock levels, place orders, and manage inventory to prevent shortages or waste.
Marketing and sales: Develop and implement strategies to improve sales and profitability.
Facility maintenance: Ensure the outlet and its equipment are clean, well-maintained, and presentable.
