Luisa Rosas

Inventory Management:

- Coordinating with the purchasing or supply chain teams to ensure that products are stocked in the right quantities.
- Monitoring inventory levels to avoid stockouts or overstock situations.
- Managing product replenishment and ensuring that products are available for sale without excessive surplus.

Product Placement and Visual Merchandising:

- Collaborating with the marketing or visual merchandising teams to create visually appealing displays that attract customers.
- Ensuring that products are displayed according to company guidelines and in a way that maximizes sales potential.

Collaboration with Other Teams:

-Working closely with buying, marketing, and store management teams to ensure cohesive merchandising strategies are executed across all platforms (e.g., physical stores and e-commerce).

Promotions and Marketing Support:

- Assisting with planning and executing in-store promotions, discounts, seasonal sales, campaigns to boost sales.

Customer focus:

- Ensuring that the merchandise presented to customers is aligned with their preferences and buying behavior.

Staff Management:

- Hire, train, and supervise restaurant staff, including servers, kitchen personnel, and cleaning staff.
- Create work schedules, ensuring proper staffing levels during peak and off-peak hours.
- Provide performance feedback, handle employee concerns, and conduct performance evaluations.

Customer Service:

- Ensure a high standard of service and customer satisfaction by resolving any customer complaints or issues.

Financial Management:

- Manage the restaurant’s budget, including controlling costs related to food, labor, and supplies.

Inventory and Ordering:

-Order food and supplies, ensuring that the restaurant maintains adequate stock levels.
- Monitor inventory to minimize waste and spoilage, and work with suppliers to ensure the best prices for products.

Quality Control:

- Conduct regular inspections of food quality, restaurant cleanliness, and service standards to ensure high standards are maintained.
-Perform regular audits of the restaurant’s kitchen and dining areas.