Responsibilities

• Oversee daily operations: Manage all aspects of restaurant operations, including opening and closing procedures, scheduling, and staff supervision.
• Staff management: Hire, train, and evaluate restaurant staff, ensuring high levels of performance and customer service.
• Customer service: Ensure a high-quality customer experience, addressing complaints and resolving issues promptly.
• Inventory management: Oversee inventory control, ordering, and stock management to minimize waste and ensure availability of supplies.
• Budgeting and cost control: Manage restaurant budgets, track expenses, and implement strategies for cost reduction and profitability.
• Health and safety compliance: Ensure the restaurant adheres to all health, safety, and hygiene regulations.
• Marketing and promotions: Collaborate on marketing initiatives and promotions to drive customer engagement and increase sales.
• Menu developme...