MANAGER

Manage the day-to-day operations of the restaurant. •⁠ ⁠Supervise and lead restaurant staff to ensure efficient service. •⁠ ⁠Prepare staff schedules and assign duties according to operational needs. •⁠ ⁠Monitor food quality, service standards, and customer satisfaction. •⁠ ⁠Handle customer complaints and resolve operational issues professionally. •⁠ ⁠Monitor inventory, stock levels, purchasing, and food costs. •⁠ ⁠Ensure compliance with food safety, hygiene, and workplace regulations. •⁠ ⁠Oversee cash handling, daily sales, and financial records. •⁠ ⁠Train and evaluate staff to improve performance and service quality. •⁠ ⁠Develop strategies to achieve sales targets and improve overall restaurant profitability.