Manager
- Trained and supervised front-of-house and kitchen staff, ensuring high performance and efficiency.- Managed restaurant opening and closing procedures, including balancing tills.- Planned and organized special functions, maintained fun and family-friendly environment for guests of all ages, whether for dinner, birthday parties, or other events. Conferred with customers to assess their satisfaction with meals and service.- Established and maintained systems to ensure all relevant information and reporting meet statutory requirements.- Ensured dining facilities adhered to health regulations and maintained a clean, functional, and appealing appearance.- Monitored stock levels and made advance arrangements to ensure adequate supply.