Supervise daily restaurant operations, ensuring efficiency and a high standard of service.

Manage restaurant staff, including scheduling, training, and performance evaluations.

Greet and interact with customers to ensure an exceptional dining experience.

Handle customer complaints or concerns with professionalism and courtesy.

Monitor and analyze the restaurant's performance and make adjustments to improve efficiency and profitability.

Create and manage budgets, monitor cost of goods sold , and analyze profit margins.

Prepare reports on operational performance, sales, and staff productivity.

Maintain employee records, timecards, and payroll processing.