Oversee Daily Operations: Supervise front and back-of-house activities to ensure smooth and efficient operations.

Customer Service: Maintain high service standards, handle guest complaints, and improve the customer experience.

Staff Management: Hire, train, schedule, and motivate staff, and conduct performance evaluations.

Inventory Management: Monitor inventory, order supplies, track stock levels, and minimize waste.

Budgeting & Financial Management: Control costs, manage budgets, and track financial performance to maximize profitability.

Health & Safety Compliance: Ensure the restaurant meets health and safety regulations, including food safety and sanitation standards.

Marketing & Promotions: Develop and implement promotional campaigns, special events, and marketing strategies to boost business.

Quality Control: Monitor food quality, cleanliness, and overall service standards.

Administrative Tasks: Handle payroll, attendance records, and other necessary reports.

Team Collaboration: Foster strong communication and collaboration between kitchen and service teams.

NOTE : Duty Shift Morning To Night