- Managing front-of-house staff, including scheduling, training, and performance supervision
- Ensuring outstanding customer service and guest satisfaction
- Monitoring inventory, ordering supplies, and controlling operational costs
- Maintaining compliance with health, safety, and sanitation standards
- Coordinating with kitchen staff to maintain quality and efficiency
- Assisting with budgeting, reporting, and overall restaurant performance
Requirements:
- Strong leadership, communication, and organizational skills
- Experience with POS systems and basic financial management
- Ability to work flexible hours, including evenings, weekends, and holidays
- Positive, professional attitude with a focus on customer service
Benefits:
- Competitive salary based on experience
- Paid vacation and sick leave
- Staff meals and employee discounts
- Opportunities for professional development
Pay: $70,000.00-$90,000.00 per year
Work Location: In person
