Marketing and Sales:
Developing and implementing marketing strategies to promote delivery
Staff Management
- Training and Onboarding:
Train new employees on restaurant policies and procedures.
- Scheduling:
Create and manage staff schedules to ensure adequate
Customer Service:
Providing excellent customer service to both dine-in and delivery customers
Operations Oversight
- Inventory Control: Monitor stock levels and order supplies as needed.
- Quality Control:
Ensure food quality and presentation meet restaurant standards.
Financial Responsibilities
Cash Handling:
Manage cash registers and oversee cash flow.
- Sales Reporting:
Track daily sales and report to management.
Health and Safety Compliance
- Sanitation Standards:
Ensure compliance with health and safety regulations.
- Safety Training:
Conduct safety training for staff.
Marketing and Promotions
Promotional Activities:
Assist in implementing marketing strategies and promotions.