Lead and motivate the front-of-house and back-of-house teams, fostering a collaborative work environment and ensuring all staff are trained on operational procedures and food safety protocols.
Uphold stringent food safety and hygiene standards, conducting regular checks and ensuring compliance with all health regulations.
Support the Restaurant Manager in staff scheduling, performance monitoring, and implementing training programs for new and existing employees.
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Support translating the growth opportunity coming from marketing or commercial into a clear and concise project brief and planning.
Make & Drive the project planning, resources management and budget. Responsible for to continuously manage the planning, resources and budget and signal (anticipated) deviations.
Identify, manage and mitigate delivery opportunity and project risks.
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