Manage daily restaurant operations.
Recruit, train, schedule, and supervise staff.
Ensure excellent customer service and resolve customer complaints.
Monitor food quality, presentation, and service standards.
Control inventory and order supplies as needed.
Manage budgets, expenses, and restaurant profitability.
Ensure compliance with food safety, hygiene, and health regulations.
Coordinate with kitchen and service teams to maintain effective operations.
Analyze sales reports and implement strategies to increase revenue.
Maintain a clean, safe, and welcoming workplace for customers and employees.