- Manage the day-to-day operations of the restaurant.
- Supervise, train, and motivate restaurant staff.
- Ensure high standards of food quality, hygiene, and customer service.
- Handle customer complaints and resolve issues professionally.
- Manage staff schedules, attendance, and shift allocation.
- Monitor inventory, stock levels, wastage, and daily requirements.
- Coordinate with kitchen and service teams for smooth operations.
- Monitor sales, expenses, cash handling, and daily reports.
- Ensure compliance with food safety and workplace policies.
- Support promotional activities and help achieve sales targets.
- Maintain a clean, safe, and welcoming restaurant workplace.