Manage day-to-day operations of the restaurant/store.
Supervise and train staff including cashiers, kitchen staff, and service crew.
Ensure high standards of food quality, hygiene, and cleanliness.
Handle customer complaints and ensure customer satisfaction.
Monitor stock levels and coordinate with suppliers for inventory management.
Maintain sales reports, cash handling, and daily store records.
Achieve sales targets and control operational costs.
Ensure compliance with company policies and food safety standards.
Schedule staff shifts and manage attendance.