Assist the Restaurant Manager in overseeing daily operations and ensuring service efficiency.
Supervise and support front-of-house and back-of-house teams.
Train, mentor, and schedule staff to ensure adequate coverage and performance.
Monitor customer satisfaction and handle inquiries or complaints professionally.
Ensure food quality, presentation, and service standards are met.
Assist in managing budgets, controlling costs, and tracking financial performance.
Help maintain inventory, order supplies, and manage stock levels.