- Supervise and coordinate daily restaurant operations.
- Recruit, train, schedule, and manage restaurant staff.
- Ensure high standards of customer service and resolve customer complaints.
- Monitor food quality, presentation, and hygiene standards.
- Manage inventory, order supplies, and control food and labor costs.
- Prepare staff schedules and oversee payroll records.
- Ensure compliance with health, safety, and food sanitation regulations.
- Monitor sales, prepare reports, and implement strategies to increase revenue.
- Handle cash management, budgeting, and financial reporting.
- Work closely with chefs and kitchen staff to maintain smooth operations.