Duties:
- Oversee daily operations of the restaurant, including managing staff, inventory, and customer service.
- Ensure compliance with health and safety regulations.
- Develop and implement strategies to increase sales and improve profitability.
- Create and maintain employee schedules.
- Train and mentor staff to provide excellent customer service.
- Coordinate with the kitchen staff to ensure timely and accurate food preparation.
- Manage catering and banquet events.
- Handle customer complaints and resolve issues in a timely manner.
Skills:
- Food service management: Experience in managing a food service establishment, including knowledge of industry best practices and regulations.
- Aloha POS: Proficiency in using Aloha POS system for order processing, payment transactions, and reporting.
- Food preparation: Knowledge of food preparation techniques, including proper handling, cooking, and storage procedures.
- Food handling: Understanding of food safety guidelines and ability to train staff on proper food handling practices.
- POS: Familiarity with point-of-sale systems for order processing and payment transactions.
- Kitchen management: Ability to oversee kitchen operations, including inventory management, menu planning, and ensuring quality standards are met.
- Culinary: Knowledge of culinary techniques and ability to create innovative menu items.
- Catering: Experience in managing catering events, including menu planning, logistics coordination, and customer satisfaction.
- Help: Willingness to assist staff in various tasks as needed to ensure smooth operations.
- Banquet: Experience in organizing and managing banquet events, including menu planning, setup, and execution.
Note: This job description is not exhaustive and may be subject to change or modification at any time.
Job Type: Full-time
Pay: $10.00 - $12.00 per hour
Expected hours: No more than 35 per week
Benefits:
Shift:
Work Location: In person
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