Supervise and coordinate all restaurant operations.

Ensure excellent customer service and resolve customer complaints promptly.

Manage staff schedules, training, and performance.

Monitor food quality, hygiene, and safety standards.

Handle inventory, stock orders, and supplier coordination.

Manage daily cash flow, billing, and reporting.

Maintain cleanliness and ambiance of the restaurant.

Plan and implement promotional activities and offers.

Work closely with the kitchen and service teams to ensure smooth operation.

Ensure compliance with company policies and local regulations.