Key Responsibilities

Oversee day-to-day restaurant operations to ensure smooth and efficient service

Manage and supervise restaurant staff, including scheduling, training, and performance evaluation

Ensure excellent customer service and handle customer complaints professionally

Monitor food quality, presentation, and service standards

Control operational costs, including food, labor, and inventory

Ensure compliance with health, safety, and hygiene regulations

Coordinate with kitchen and service teams to maintain efficient workflow

Prepare reports on sales, costs, and operational performance

Implement company policies, procedures, and promotional activities

Support recruitment and onboarding of new staff