Operational Management: Oversee the daily operations of the restaurant, ensuring that all processes run smoothly and efficiently.
Staff Management: Recruit, train, and supervise staff, including conducting performance evaluations and providing coaching and mentoring to team members.
Customer Service: Ensure high levels of customer satisfaction by addressing complaints and ensuring that service standards are met.
Financial Oversight: Manage budgets, control costs, and analyze sales data to drive profitability and meet financial targets.
Marketing and Promotions: Develop and implement marketing strategies to increase sales and attract new customers.
Food Safety Compliance: Ensure that all food safety and sanitation standards are met, maintaining a clean and safe environment for both staff and customers.