Supervise daily restaurant operations and ensure smooth workflow.

Monitor staff performance and provide guidance or training when needed.

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

Handle customer feedback, complaints, and ensure guest satisfaction.

Coordinate between kitchen and service staff for efficient service.

Manage staff schedules, attendance, and duty rosters.

Monitor inventory levels and assist in ordering supplies when required.

Prepare daily reports on sales, operations, and staff performance.