Key Responsibilities

1)Daily Operations

. Oversee daily restaurant operations to ensure smooth service and consistent standards.

. Ensure opening/closing procedures are followed, and the café is ready for service (dine-in / takeaway where applicable).

. Maintain cleanliness, hygiene, food safety, and compliance with café SOPs.

2) Staff Scheduling & Team Leadership

. Plan and manage team working schedules/rosters based on peak and non-peak demand.

. Delegate tasks clearly to team members (floor, counter, bar, cleaning, prep support as assigned).

. Train, coach, and supervise staff on service steps, product knowledge, and upselling.

. Monitor attendance, punctuality, and performance escalate staffing/performance issues to the GM.

3) Customer Service & Reservations

. Deliver high-quality customer service and handle service recovery when issues arise.