Oversee daily restaurant operations to ensure efficiency and consistency.
Maintain high standards of food quality, service, cleanliness, and safety.
Ensure compliance with health, sanitation, and labor laws.
Manage inventory levels and order supplies as needed.
Monitor and control food and labor costs.
Recruit, train, and supervise staff members.
Create and manage employee schedules to ensure proper coverage.
Conduct performance evaluations and provide coaching or disciplinary actions.
Promote teamwork, communication, and a positive work environment.
Ensure excellent guest experience and resolve customer complaints quickly and professionally.
Promote a customer-focused culture among all employees.
Monitor guest feedback and implement improvements.
Analyze sales, expenses, and profit margins to achieve financial targets.
Prepare budgets, forecasts, and weekly or monthly reports.
Control cash handling procedures and ensure accurate deposits.
Develop and execute local marketing and promotional strategies.
Work to increase sales and build customer loyalty.
Coordinate with corporate or ownership on brand promotions and events.
Lead by example, demonstrating professionalism and accountability.
Communicate goals, policies, and updates clearly to the team.
Foster a culture of continuous improvement and high performance.
