Responsibilities

• Oversee daily operations of the restaurant, ensuring smooth and efficient functioning.
• Manage and train restaurant staff, including hiring, scheduling, and performance evaluations.
• Develop and implement strategies to increase customer satisfaction and loyalty.
• Monitor food quality and presentation, ensuring adherence to company standards.
• Control costs and manage budgets, including inventory, labor, and expenses.
• Collaborate with the kitchen team to create and update menus, ensuring variety and innovation.
• Maintain a safe and clean working environment, following health and safety regulations.
• Handle customer complaints and resolve issues promptly and professionally.
• Build and maintain relationships with suppliers and vendors, ensuring timely delivery of goods.
• Stay updated with industry trends and competition, making recommendations for improvement.