Key Responsibilities: Staff Management: Supervise, train, and mentor dining staff, ensuring all team members are informed about their duties and responsibilities. Conduct performance evaluations and provide feedback to promote staff development. Operational Oversight: Assist in the planning and execution of daily dining operations, including menu planning, food preparation, and service delivery. Customer Service: Foster a positive dining atmosphere by addressing guest inquiries and resolving any issues that arise promptly and professionally. Quality Assurance: Monitor food quality and presentation, ensuring compliance with health and safety regulations. Conduct regular inspections of food preparation and serving areas. Inventory Management: Oversee inventory levels of food, supplies, and equipment, placing orders as necessary and ensuring cost-effective use of resources. Health and Safety Compliance: Ensure that all staff adhere to food safety and sanitation guidelines, conducting regular training sessions on proper food handling and hygiene practices. Financial Oversight: Assist with budgeting and financial reporting, monitoring expenditures, and contributing to cost-control measures to maximize profitability. Event Coordination: Assist in planning and executing special events or catered functions, ensuring all aspects meet the expected standards. Physical Requirements: Ability to stand for long periods and perform physically demanding tasks. Capability to lift and carry items weighing up to 20 lbs. Qualifications: Bachelor’s degree in Hospitality Management, Food Service Management, or a related field preferred. Minimum of 3 years of experience in food service or hospitality, with at least 1 year in a supervisory role. Strong leadership and interpersonal skills, with the ability to motivate and manage a diverse team. Knowledge of food safety regulations and best practices. Excellent communication and customer service skills. Ability to work in a fast-paced environment and handle multiple tasks efficiently.