Key Responsibilities:

1. Customer Service & Satisfaction:

• Greet and interact with customers to ensure a positive dining experience.
• Address and resolve customer complaints promptly and professionally.
• Support the team in maintaining a clean, friendly, and welcoming environment.

1. Operational Management:

• Learn and assist in managing daily operations, including opening and closing procedures, cash handling, and inventory checks.
• Ensure compliance with QSR brand standards, food safety, and hygiene regulations.
• Support the Restaurant Manager in monitoring food quality, portion control, and inventory levels to minimize waste.

1. Team Leadership & Training:

• Support training and onboarding of new staff members.
• Motivate and guide the team to achieve high performance in service, food preparation, and teamwork.
• Assist in scheduling staff shifts and ensuring adequate coverage during peak hours.

1. Sales & Promotions:

• Assist in implementing and promoting special offers or new menu items.
• Upsell products to customers and train team members in effective sales techniques.

1. Health & Safety Compliance:

• Ensure adherence to health, safety, and sanitation standards, including HACCP and local regulations.
• Conduct routine checks to ensure all equipment and facilities are maintained and in good working order.

1. Learning & Development:

• Actively participate in training programs to develop leadership, communication, and operational management skills.
• Gain a strong understanding of restaurant financials, including sales targets, cost control, and profit margins.