Key Responsibilities:

1. Oversee daily operations of the restaurant (front and back of house).

2. Supervise staff, assign duties, and ensure efficient workflow.

3. Maintain high standards of food quality, hygiene, and customer service.

4. Handle customer feedback, complaints, and ensure guest satisfaction.

5. Manage inventory, order supplies, and reduce waste.

6. Monitor sales, prepare reports, and achieve revenue targets.

7. Recruit, train, and evaluate staff performance.

8. Ensure compliance with health, safety, and sanitation regulations.

9. Coordinate with kitchen and service staff for smooth operations.

10. Plan promotions, special events, or seasonal menus with management.

    Note: Duty  hours :9 to 10 hours