Manager

Oversee daily restaurantoperations and ensure smooth service. Supervise and coordinaterestaurant staff and work schedules. Manage customer service,enquiries, and complaints. Monitor food quality, hygiene,and service standards. Manage inventory, stock ordering,and wastage control. Handle cash, daily sales records,and basic administrative duties. Train and guide staff in service procedures and workplace standards. Coordinate with suppliers and ensure timely deliveries. Ensure compliance with work place safety and food hygiene requirements. Assist in planning promotions and improving restaurant sales and operations.