• Assist GM in overseeing the operations by performing a variety of tasks, from preparing the food, stocking of dining supplies, serving, maintaining cleanliness of the dining.
• Act as quality control, ensuring customer satisfaction through training employees properly and adhering to company policy.
• Provide direction and feedback to workers during shifts.
• Schedule employee shifts and assign duties; manage time-off requests and handle last-minute absences.
• Train and coach new employees.
• Respond efficiently and accurately to customer complaints.
• Appraise staff performance and provide feedback to improve productivity.
• Ensure health and safety standards are followed.
• Resolve conflicts between workers.
• Foster and maintain a positive work environment.
• Implement policies and protocols that will maintain future restaurant operations.

Educational Background / Work Experiences:

• B.S. Business Management, HRM, or any related field.
• At least five (5) years minimum of directly related experience.
• Excellent organizational, project, and time management.
• With good verbal and written communication.
• Extensive food and beverage (F&B) knowledge.
• Strong leadership, motivational, and people skills.
• Financial management skills.

Skills & Competencies

• Human Resources capacity.
• Problem solving/analysis.
• Project management.
• Communication proficiency.
• Ethical conduct.