Food Industry
POSITION SUMMARY:
Manages daily restaurant operations and assists with menu planning maintains sanitation standards and assists servers and hosts on the floor during peak meal periods.
Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.
DUTIES AND RESPONSIBILITIES:
? Oversee the dining area, supervise food service staff in accordance with operating policies.
? Creates a positive team atmosphere among Team Members.
? Maintains records of staff periodic manner and operating costs.
? Provides feedback and coaching to the Team regularly.
? Understands building capability through Cross training
? Treats all Team Members fairly, with respect.
? Sets high standards for appropriate team behaviour on shift.
? Work with Kitchen staff to ensure proper food presentation and proper food-handling procedures.
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