Key Responsibilities

• Oversee day-to-day restaurant operations, including dining, kitchen coordination, and service flow.
• Ensure food quality, service standards, and cleanliness meet company and regulatory requirements.
• Monitor opening and closing procedures and ensure proper cash handling.

Staff Management & Leadership

• Recruit, train, schedule, and supervise restaurant staff.
• Conduct performance evaluations and provide coaching, feedback, and disciplinary action when necessary.
• Promote a positive work culture that encourages teamwork and accountability.

Customer Service

• Ensure a high level of customer satisfaction by addressing concerns and resolving complaints professionally.
• Monitor guest feedback and implement improvements to enhance the dining experience.

Sales, Cost & Inventory Control

• Monitor sales performance and ...