Overview
Manage the day-to-day operations of the restaurant.
Recruit, train, supervise, and evaluate restaurant staff.
Create employee schedules and manage labor costs.
Ensure exceptional customer service and resolve customer complaints professionally.
Monitor food quality, presentation, and service standards.
Maintain cleanliness, hygiene, and food safety standards in compliance with health regulations.
Manage inventory, order supplies, and control stock levels.
Oversee cash handling, budgeting, and financial reporting.
Monitor sales performance and implement strategies to increase revenue.
Ensure compliance with company policies, health and safety regulations, and licensing requirements.
Coordinate with chefs, kitchen staff, and suppliers to ensure smooth operations.
Conduct regular staff meetings and performance reviews.
Handle opening and closing procedures, including security checks.
Analyze operational reports and identify opportunities for cost savings and process improvements.
Plan and execute promotional events and marketing initiatives to attract customers.
Ensure all equipment is properly maintained and arrange repairs when necessary.
Foster a positive work environment that promotes teamwork and employee development.
Address emergency situations and make operational decisions under pressure.
