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.