• Recruit, train, and manage staff, conduct performance reviews, and foster a positive work culture.
• Supervise both front-of-house and back-of-house operations, ensuring efficiency and adherence to company standards.
• Monitor food and supply levels, manage inventory to prevent shortages, and coordinate with vendors for ordering and contract negotiation.
• Oversee budgets, analyze financial reports, manage costs (including food and labor), and implement strategies to increase revenue.
• Address customer complaints, ensure high-quality service, and maintain a positive brand reputation.
• Ensure strict adherence to health, safety, and sanitation regulations for both staff and customers.
• Collaborate with marketing teams to develop and execute promotional activities that attract customers and enhance the restaurant’s brand.
• Analyze operational data and performance indicators to identify areas for improvement and implement new procedures.

Please refer the Job description for details