Oversee day-to-day restaurant operations to ensure smooth and efficient service

Manage and supervise staff, including hiring, training, scheduling, and performance monitoring

Ensure high standards of food quality, service, hygiene, and customer satisfaction

Handle customer feedback, complaints, and resolve issues professionally

Monitor inventory, control costs, and coordinate with suppliers and vendors

Ensure compliance with health, safety, and company policies

Prepare daily, weekly, and monthly operational and sales reports

Coordinate with owners/management to achieve sales targets and operational goals