Responsibilities:

1. Coordination and Team Management:

   • - Ensure seamless coordination between front-of-house and back-of-house operations to deliver exceptional dining experiences.
   • - Develop and manage staff schedules to optimize efficiency and maintain appropriate staffing levels.

2. Floor Operations Setup and Management:

   • - Collaborate with the owner to establish and lead the front-of-house team, including servers, hosts, and other service staff.
   • - Oversee training and ensure the team is well-prepared to provide outstanding customer service.

3. Financial Management:

   • - Work closely with the owner and internal bookkeeper to manage restaurant accounting tasks, including budgeting, financial reporting, and cost control measures.
   • - Implement strategies to optimize profitability and operational efficiency.

4. Kitchen Operations and Inventory Management:

   • - Supervise kitchen operations to uphold high culinary standards and efficiency.
   • - Manage inventory levels, conduct regular stock checks, and collaborate with suppliers to ensure optimal supply chain management.

5. Labor and Service Quality Control:

   • - Monitor labor costs and scheduling to maximize productivity and minimize expenses.
   • - Implement quality control measures to maintain consistency in food preparation and service delivery.

6. Hands-on Involvement:

   • - Demonstrate hands-on involvement in grilling activities and kitchen operations to support and lead the culinary team.

7. Ad-Hoc Duties:

• - Perform any other ad-hoc duties as required by the owner to contribute to the overall success and smooth operation of the restaurant.