Roles and Responsibilities Controls day-to-day operations by scheduling manpower, ordering food and supplies, and developing the restaurant team. Ensure good customer service,quality food and customer satisfaction. Ability to lead and manage the entire functioning of the kitchen Ability to manage large group orders/events at the restaurant Address customer needs, comments, and complaints. Adhere to and enforce employee compliance with health, safety, and sanitation standards. Ensure all employees are working within outlined operating standards. Efficiently planning and managing, maintaining, bakery assets. Report on financial performance, inventory, and personnel. Efficiently planning and managing the wastages. Meeting and exceeding your daily sales targets. Train and supervise teams of bakery/cafe. Create a staff schedule to ensure appropriate staffing. Supervise and direct operation of the assigned section of the restaurant (Food & Drinks).
