Responsible for overseeing daily restaurant operations, ensuring excellent customer service, managing staff performance, handling inventory and vendor coordination, maintaining hygiene and quality standards, resolving customer concerns, and driving sales/profitability through effective operations and team leadership.
Key Responsibilities:
Manage day-to-day restaurant operations
Supervise and train staff
Ensure high-quality customer service
Handle inventory, stock, and vendor coordination
Maintain hygiene and food safety standards
Monitor sales, expenses, and profitability
Resolve customer complaints professionally
Create staff schedules and manage attendance