Oversee daily restaurant operations and staff performance

Ensure high standards of food quality, service, and cleanliness

Manage staff scheduling, training, and supervision

Handle customer complaints and ensure guest satisfaction

Monitor inventory levels and order supplies as needed

Maintain health and safety standards in all areas

Track sales, control costs, and meet financial targets

Coordinate with kitchen and service teams for smooth operations

Plan promotions, special events, or seasonal offers

Report to upper management with performance and progress updates

Note: Fooding and lodging required

Duty hour:12 pm to 9:30 pm