- Lead and motivate the front-of-house team, ensuring exceptional guest service and efficient operations during shifts.
- Oversee daily restaurant operations, including opening and closing procedures, inventory management, and quality control.
- Train new staff on service standards, menu knowledge, and operational procedures, fostering a culture of continuous improvement.
- Manage guest relations, promptly addressing concerns and resolving issues to ensure customer satisfaction and loyalty.
Desired Candidate Profile
High school diploma or equivalent; Associate's or Bachelor's degree in Hospitality Management is a plus.
Minimum 2-3 years of progressive experience in restaurant operations, with at least 1 year in a supervisory capacity.
Food Handler's Certification is required.
Proven track record of leading and developing service teams in a fast-paced restaurant environment.