- Manage daily restaurant operations.
- Supervise service staff and assign duties.
- Ensure excellent customer service and guest satisfaction.
- Monitor restaurant cleanliness, hygiene and service standards.
- Handle customer complaints and feedback.
- Manage staff attendance, shifts and weekly offs.
- Monitor sales, billing and daily reports.
- Coordinate with the kitchen for smooth operations.
- Control expenses and reduce wastage.
- Ensure discipline and teamwork among employees.