Define and organize roles and responsibilities for all restaurant departments, ensuring clear standards for each team and section.

Coordinate with the stock manager to evaluate vendors, select suppliers, and maintain the best balance between quality and cost.

Monitor inventory levels of food, supplies, and equipment; forecast needs and oversee timely ordering.

Recruit, train, and supervise staff to maintain high performance and adherence to policies.

Implement and enforce restaurant policies, protocols, and codes of conduct as defined by management.

Collaborate with all departments (FOH, BOH, store, admin) to ensure smooth daily operations.

Plan new menus and update existing ones in consultation with the chef while maintaining quality standards.

Control operational costs, minimize waste, organize staff shifts based on customer demand, and generate detailed performance and operational reports.