Manage day-to-day restaurant operations and ensure smooth workflow.
Supervise, train, and motivate restaurant staff.
Ensure high standards of food quality, hygiene, and customer service.
Monitor inventory, stock levels, wastage, and ordering.
Handle customer queries, feedback, and complaints professionally.
Manage staff schedules, attendance, and shift allocation.
Monitor daily sales, expenses, cash handling, and operational reports.
Ensure compliance with food safety, hygiene, and company policies.
Coordinate with kitchen and service teams for effective operations.
Identify prospects to improve sales, profitability, and customer experience.
Maintain cleanliness and overall presentation of the restaurant.