a) Oversee and support all staff, ensuring they are completing their duties effectively, along with low product wastage, breakage of café items and bakery property while listing of those products.
b) Ensure top-notch customer service and handle any customer complaints or issues with professionalism.
c) Monitor product quality and presentation (coffee, pastries, etc.).
d) Manage staff breaks to ensure the floor is always adequately covered. [Making Roaster of Break Schedule]
e) Keep track of inventory throughout the day and place orders for supplies as needed.
f) Maintain a clean and organized environment in both customer-facing and staff-only areas.
g) Provide regular feedback and reports to the Manager.
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