```Duties```
- Oversee daily operations of the restaurant floor, ensuring smooth and efficient service
- Manage and coordinate the activities of the front-of-house staff, including servers, hosts, and bussers
- Train new employees on restaurant policies, procedures, and customer service standards
- Monitor dining areas to ensure cleanliness and proper set-up
- Address customer complaints and resolve issues in a timely and professional manner
- Collaborate with the kitchen staff to ensure timely delivery of food orders
- Maintain inventory of supplies and place orders as needed
- Implement and enforce health and safety regulations
```Requirements```
- Previous experience in a similar role in the food service industry
- Strong knowledge of kitchen operations and food production processes
- Excellent communication and interpersonal skills
- Ability to work well under pressure in a fast-paced environment
- Proven leadership abilities with the ability to motivate and inspire a team
- Knowledge of POS systems and restaurant management software
- Understanding of banquet operations is a plus
Note: This job description is not intended to be all-inclusive. Employee may perform other related duties as assigned to meet the ongoing needs of the organization.
Job Types: Full-time, Part-time
Pay: $14.00 - $16.00 per hour
Expected hours: 30 – 40 per week
Benefits:
Experience level:
Restaurant type:
Shift:
Weekly day range:
Experience:
Work Location: In person
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