- Coordination of work inside the restaurant in the external and internal part of the restaurant on a daily basis.
- Supervising the provision of distinguished service and increasing customer satisfaction
Accurately deal with customer complaints and provide appropriate solutions.
Regular review of production quality and improvement of sales volume.
- Supervising employee appointments and scheduling breaks and vacations.
- Evaluate employee performance and provide feedback to improve productivity.
Follow-up on the needs of tools and products for operations, and report on requests on a regular basis.
- Supervising the application of health and safety rules and preventive measures.
Managing operational budgets and defining procedures to help reduce expenses.
- Generate detailed reports periodically on revenues and expenses.
Training new and existing employees to improve customer service.
Requirements:
Good knowledge in the field of food and beverage services
Excellent financial management ability and operational budgeting
