Core Responsibilities
Operations & Quality: Oversee daily workflow, ensure consistent food quality, and maintain high standards of service and hygiene.
Financial Performance: Manage budgets, track sales and expenses (P&L), and implement strategies to boost revenue and control costs.
Staff Leadership: Recruit, hire, train, and mentor the entire team while managing schedules, payroll, and conflict resolution.
Customer Relations: Address guest feedback/complaints directly and build long-term loyalty through memorable service.
Business Growth: Lead marketing initiatives, menu planning with chefs, and vendor negotiations to improve margins.