- Manage restaurant staff, including training, scheduling, and performance evaluations.
- Coordinate with the kitchen team to ensure timely food delivery and high-quality dishes.
- Maintain a clean and organized work environment, adhering to health and safety standards.
- Develop and implement strategies to increase sales and improve customer satisfaction.
- Monitor inventory levels and manage supplies to minimize waste and optimize costs.
- Foster a positive and productive work setting, promoting teamwork among staff members.
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