- – Model exceptional hospitality to enhance guest and team member experiences.
- – Communicate effectively with guests to ensure high satisfaction and loyalty.
- – Oversee front-of-house operations, driving sales and developing team leaders.
- – Manage staff hiring, training, scheduling, and performance evaluations.
- – Oversee daily operations, ensuring smooth service and resolving customer issues.
- – Control inventory, budget, and expenses to maintain profitability and efficiency.
- – Oversee daily restaurant operations and coordinate staff scheduling.
- – Manage budgets, inventory, and pricing while ensuring compliance with regulations.
- – Recruit, train, and conduct performance reviews for restaurant staff.