- Managing front-of-house staff, including scheduling, training, and supervision
- Ensuring exceptional customer service and guest satisfaction
- Coordinating with the kitchen team to maintain quality and efficiency
- Monitoring inventory, ordering supplies, and controlling operational costs
- Maintaining compliance with health, safety, and sanitation regulations
- Assisting with budgeting, reporting, and overall restaurant performance
Requirements:
- Strong leadership, communication, and organizational skills
- Knowledge of POS systems and basic financial management
- Ability to work flexible hours, including evenings, weekends, and holidays
- Positive, professional attitude and a customer-focused mindset
Benefits:
- Competitive salary based on experience
- Paid vacation and sick leave
- Staff meals and employee discounts
- Opportunities for professional development
Pay: $40,448.67-$85,639.01 per year
Work Location: In person
