Oversee daily restaurant operations to ensure smooth functioning.

Manage and supervise staff, including hiring, training, and scheduling.

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

Handle customer complaints and ensure excellent guest experience.

Monitor inventory, order supplies, and control costs.

Develop and implement marketing strategies and promotions.

Ensure compliance with health, safety, and labor regulations.

Prepare reports on sales, performance, and financials for management review.