Restaurant Operations Leader
3 weeks ago
Key Responsibilities:
- Develop and implement efficient work schedules to meet operational needs.
- Lead and coordinate a team of food preparation and service staff, providing guidance on job duties, sanitation, and safety procedures.
- Train staff to estimate ingredient and supply requirements for meal preparation, ensuring accurate ordering and minimizing waste.
- Recruit and manage food service staff, focusing on interpersonal skills, teamwork, and customer service.
- Prepare and manage budgets, cost estimates, and food order summaries for the chef.
- Supervise and inspect the assembly of trays, ensuring high-quality presentation and timely delivery.
- Establish and maintain a positive work environment, promoting client focus, flexibility, and initiative.
Work Environment and Conditions:
- Fast-paced environment with varying work schedules.
- Combination of sitting, standing, and walking, with attention to detail.
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