Oversee daily restaurant operations and ensure smooth service.

Manage and supervise all staff, including kitchen and service teams.

Recruit, train, schedule, and evaluate employees.

Maintain high standards of customer service and guest satisfaction.

Handle customer feedback, complaints, and special requests professionally.

Monitor food quality, hygiene, cleanliness, and safety standards.

Control inventory, stock ordering, and supplier coordination.

Manage sales targets, budgets, and cost control.

Prepare daily reports, cash handling, and sales reconciliation.

Develop marketing promotions to increase sales and customer traffic.

Ensure compliance with company policies and local regulations.

Improve overall restaurant performance, profitability, and team productivity.