Supervise day-to-day restaurant operations, including front-of-house and back-of-house coordination
Hire, train, and manage staff; create schedules and handle shift changes
Ensure customer satisfaction by delivering outstanding service and handling complaints professionally
Monitor food quality, presentation, and consistency
Maintain cleanliness, sanitation, and safety standards in compliance with health regulations
Manage inventory, order supplies, and control costs to meet budget targets
Prepare daily, weekly, and monthly financial and operational reports
Implement company policies, procedures, and service standards
Coordinate with the kitchen team to ensure smooth communication and service flow
Plan and execute marketing initiatives and special events to increase customer traffic
Enforce compliance with alcohol and food safety laws
