Oversee daily restaurant operations to ensure smooth service and high customer satisfaction.

Lead, train, and motivate staff while managing performance and promoting a positive work environment.

Make effective decisions, solve operational issues, and handle customer concerns promptly.

Plan and implement strategies to improve service quality, efficiency, and overall business performance.

Manage budgets, control costs, and monitor inventory to ensure financial targets are met.

Ensure the restaurant follows hygiene standards, safety rules, and company policies.

Coordinate staff scheduling, recruitment, and resource allocation to meet operational needs.

Analyze sales reports, track performance metrics, and take accountability for achieving business goals.