Overseeing Daily Operations: Ensure the smooth running of the restaurant, including staff management, food preparation, and customer service.Staff Supervision and Training: Hire, train, and supervise staff, ensuring they follow proper procedures and maintain high standards of service.Customer Service: Address customer concerns and complaints, ensuring a high level of satisfaction.Inventory and Ordering: Manage inventory, order supplies, and ensure stock levels are maintained.Financial Management: Monitor and manage the restaurant’s budget, including costs, profits, and payroll. Prepare financial reports as needed.Health and Safety Compliance: Ensure compliance with health regulations and safety standards, including cleanliness and food safety.Scheduling: Create employee schedules and manage labor costs to ensure adequate staffing during peak hours.Marketing and Promotion: Help with promotional activities and marketing efforts to increase business.Quality Control: Ensure food and service quality meet the restaurant’s standards.Reporting: Report to owners or higher-level management regarding performance, financials, and any operational issues.

• Overseeing Daily Operations: Ensure the smooth running of the restaurant, including staff management, food preparation, and customer service.
• Staff Supervision and Training: Hire, train, and supervise staff, ensuring they follow proper procedures and maintain high standards of service.
• Customer Service: Address customer concerns and complaints, ensuring a high level of satisfaction.
• Inventory and Ordering: Manage inventory, order supplies, and ensure stock levels are maintained.
• Financial Management: Monitor and manage the restaurant’s budget, including costs, profits, and payroll. Prepare financial reports as needed.
• Health and Safety Compliance: Ensure compliance with health regulations and safety standards, including cleanliness and food safety.
• Scheduling: Create employee schedules and manage labor costs to ensure adequate staffing during peak hours.
• Marketing and Promotion: Help with promotional activities and marketing efforts to increase business.
• Quality Control: Ensure food and service quality meet the restaurant’s standards.
• Reporting: Report to owners or higher-level management regarding performance, financials, and any operational issues.