.Supervise daily restaurant operations

.Hire, train, schedule, and manage restaurant staff

.Ensure excellent customer service and resolve guest complaints

.Monitor food quality, presentation, and service standards

.Manage inventory, supplies, and vendor relationships

.Control labor and food costs to meet budget goals

.Ensure compliance with health, safety, and sanitation regulations

.Prepare reports on sales, expenses, and staff performance

.Implement marketing and promotional strategies

Required Skills & Qualifications

.Leadership and team management skills

.Strong communication and customer service abilities

.Problem-solving and decision-making skills

.Knowledge of restaurant operations and food safety standards

.Ability to work in a fast-paced environment

.Basic budgeting and financial management knowledge

.Proficiency in POS systems and scheduling software