Job Description
Roles & Responsibilities
Key Responsibilities:
Operational & Service Management:
- Oversee daily food service operations, ensuring smooth workflow and timely service.
- Develop and enforce standard operating procedures (SOPs) for kitchen and service areas.
- Ensure food quality, presentation, and portion control meet company and regulatory standards.
- Monitor and maintain food safety, sanitation, and hygiene compliance (HACCP, FDA, local health codes).
- Manage food preparation and service to optimize speed and efficiency.
Staff Leadership & Training:
- Hire, train, and supervise kitchen and front-of-house staff.
- Schedule and assign shifts to ensure adequate coverage during peak hours.
- Conduct performance evaluations and provide ongoing coaching and feedback.
- Foster a positive work environment that promotes teamwork and efficiency.
Customer Service & Quality...