Job Order Detail

Description

Supervise Staff: Oversee and coordinate activities of kitchen and dining room staff.
Scheduling: Create and manage employee schedules to ensure adequate coverage.
Customer Service: Ensure excellent customer service and resolve any complaints or issues.
Training: Train staff in job duties, sanitation, and safety procedures.
Inventory Management: Monitor inventory levels and order supplies as needed.
Quality Control: Maintain high standards of food quality, presentation, and service.
Compliance: Ensure compliance with health and safety regulations.
Cost Control: Monitor and control food and labor costs to meet budget targets.
Shift Management: Manage daily shifts to ensure smooth operations.
Reporting: Maintain records of sales, inventory, and operational costs.