Oversee daily restaurant operations to ensure smooth functioning.

Manage staff recruitment, training, scheduling, and performance.

Maintain high standards of customer service and guest satisfaction.

Monitor inventory, ordering, and cost control for food and supplies.

Ensure compliance with health, safety, and hygiene regulations.

Develop and implement marketing and promotional strategies.

Handle customer complaints and resolve issues promptly and professionally.

Prepare reports on sales, expenses, and operational performance.