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Appraise personnel’s performance and provide feedback to keep them upbeat and productive
Inventory Management: Estimate consumption, forecast requirements and maintain inventory
Menu Planning along with Chef using innovation and market trends to remain current
Communication Strategy for Staff for daily planning and service standards
Track compliance with sanitation and safety rules and regulations
Control costs and cut waste
Successfully promote and publicize the brand along with Marketing Team.
Nurture a positive working environment and lead by example as restaurant supervisor
Track operations and start corrective actions
Manage Staff Rosters, team conflicts, renumeration issues, payment slips, uniforms, training Training of New Staff members Overseeing of Supplier promotions at location Creation of new menus with Chef and Partners
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Restaurant Manager
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