Operations Management: Oversee the day-to-day operations of the restaurant, ensuring smooth service, quality control, and adherence to standards.

Team Leadership: Manage and supervise restaurant staff, including servers, chefs, and kitchen assistants, ensuring high performance and efficient teamwork.

Customer Service: Ensure exceptional customer service by addressing concerns, handling complaints, and maintaining a positive dining experience.

Inventory and Supply Management: Oversee stock levels, order supplies, and ensure proper inventory management to prevent shortages or wastage.

Staff Training and Development: Train new employees, conduct regular performance reviews, and develop team members' skills to ensure high service standards.

Financial Management: Manage the restaurant’s budget, track expenses, and maximize profitability while maintaining cost-effective operations.

Health and Safety Compliance: Ensure that the restaurant adheres to all food safety, sanitation, and health regulations, maintaining a clean and safe environment for both customers and staff.

Marketing and Promotion: Collaborate with marketing teams to develop and implement promotional campaigns, improve restaurant visibility, and attract new customers.