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.
Administer compensation and benefits programs, ensuring they are competitive, equitable, and compliant with legal requirements, while also managing employee payroll and related HRIS systems.
Typical shift duties include opening and closing procedures, restocking, table resets, taking and processing orders, and professionally handling guest enquiries and feedback.