Responsibilities:

Oversee daily restaurant operations to ensure smooth service and guest satisfaction.
Develop and implement operational policies to improve efficiency and service quality.
Monitor inventory levels and coordinate with suppliers to maintain stock.
Ensure compliance with health, safety, and sanitation regulations.
Handle customer complaints and solve issues promptly.
Recruit, train, and supervise restaurant staff, including waiters, chefs, and kitchen staff. -
Develop work schedules and assign duties to optimize productivity.
Conduct performance evaluations and provide coaching for team development.
Foster a positive work environment and maintain high employee morale.
Monitor budgets, revenue, and expenses to ensure profitability.
Implement cost-control measures to maximize profit margins.
Analyze sales trends and suggest promotional strategies to boost revenue.
Handle cash, payments, and banking transactions efficiently.
Ensure high standards of food quality, presentation, and service.
Develop customer loyalty programs and marketing initiatives to attract and retain customers.
Work with marketing teams to promote events, special offers, and new menu items.
Collect and analyze customer feedback to improve service quality.
Develop and implement strategies to improve service quality and efficiency.
Identify opportunities for process improvements and operational enhancements.
Stay updated on industry trends and technological advancements.