Manage end-to-end restaurant operations and achieve sales targets.
Lead, train, and motivate the restaurant team.
Ensure excellent customer service and guest satisfaction.
Monitor food quality, hygiene, and safety standards.
Control food costs, wastage, and operational expenses.
Manage staff scheduling, attendance, and manpower planning.
Ensure compliance with company policies and SOPs.
Track KPIs and implement action plans to improve profitability.