1. Team Supervision and Leadership

• Oversee the cafe or outlet staff during the assigned shift (servers, bartenders, kitchen staff, etc.).
• Assign duties and stations to staff according to shift needs.
• Motivate and guide staff to maintain high morale and service standards.
• Train new staff or provide on-the-job guidance.
• Handle minor conflicts or issues among team members.

2. Customer Service Management

• Ensure that customers receive prompt, courteous, and high-quality service.
• Address customer complaints or concerns professionally and promptly.
• Monitor dining areas to ensure cleanliness, organization, and readiness.
• Ensure guest satisfaction by checking in with tables when appropriate.

3. Operational Oversight

• Coordinate with the kitchen, bar, and other departments for smooth workflow.
• Monitor stock levels, replenishment needs, and proper handling of food & beverages.
• Ensure that opening, closing, and shift handover procedures are properly followed.
• Enforce compliance with company policies, health & safety standards, and sanitation protocols.

4. Administrative Duties

• Prepare and submit shift reports (sales, staff performance, incidents, etc.).
• Track attendance, punctuality, and staff performance during the shift.
• Assist management with scheduling, inventory counts, and ordering as needed.

5. Quality Control

• Ensure all food and beverages meet company standards before service.
• Monitor portion sizes, presentation, and beverage quality.
• Conduct regular checks to maintain cleanliness and hygiene standards.

6. Problem-Solving and Decision-Making

• Handle unexpected situations such as staff shortages, equipment failures, or customer issues.
• Make on-the-spot decisions to ensure service is not disrupted.