RESTAURANT TEAM LEADER
1. OVERSEEING DAILY OPERATIONS OF THE BURGER SHOP TO ENSURE HIGH STANDARDS OF QUALITY AND SERVICE. 2. MANAGING STAFF SCHEDULES AND TRAINING NEW TEAM MEMBERS. 3. MONITORING INVENTORY, ORDERING SUPPLIES, AND REDUCING FOOD WASTE.4 4.ENSURING STRICT COMPLIANCE WITH FOOD SAFETY (HACCP) AND HYGIENE REGULATIONS. 5. HANDLING CUSTOMER FEEDBACK AND RESOLVING ISSUES TO MAINTAIN A POSITIVE REPUTATION., 1. PROVEN EXPERIENCE AS A MANAGER OR SUPERVISOR IN THE FOOD SERVICE INDUSTRY. 2. STRONG LEADERSHIP AND COMMUNICATION SKILLS. 3. ABILITY TO WORK EFFICIENTLY IN A HIGH-PRESSURE, 3. BASIC COMPUTER LITERACY FOR MANAGING ORDERS AND STAFF HOURS, Please include the national vacancy reference number