Oversee restaurant operations, including staff training, supervision, and scheduling, ensuring the shop runs smoothly and efficiently.
Organise catering services and guide the staff.
Coordinating with team members to plan food preparation and manage service staff deployment.
Handle inventory management, including ordering supplies, managing stock levels, and minimising waste.
Monitor supply usage to prevent wastage, maintain accountability, and stay within budget.
Monitor financial performance, including sales, expenses, and profitability, and implement strategies to achieve financial targets.
Maintain excellent customer service and address customer inquiries and complaints promptly and effectively.
Ensure compliance with health and safety regulations, address customer queries and complaints, manage cash drawers, record income and expenditures, and oversee inventory management.
Job Types: Full-time, Permanent
Pay: 38,700.00-39,000.00 per year
Benefits:
Company pension
Discounted or free food
Employee discount
Work Location: In person
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