Key Responsibilities
Manage the day-to-day operations of the restaurant.
Lead, train, and motivate the restaurant team.
Ensure exceptional customer service and guest satisfaction.
Monitor sales, expenses, inventory, and food costs.
Maintain food quality, hygiene, and safety standards.
Prepare staff rosters and monitor attendance.
Handle customer feedback and resolve complaints effectively.
Ensure compliance with company policies and SOPs.
Coordinate with the kitchen, HR, and accounts for smooth operations.
Achieve sales targets and improve overall outlet performance.