Oversee day-to-day restaurant operations
Ensure smooth service and high customer satisfaction
Monitor food quality, service standards, and cleanliness
Recruit, train, schedule, and supervise staff
Conduct performance monitoring and provide feedback
Maintain discipline and positive work culture
Handle customer complaints and resolve issues promptly
Ensure consistent guest experience
Manage daily sales, billing, and cash handling
Control food cost, wastage, and labor cost
Monitor stock levels and coordinate procurement
Ensure compliance with FSSAI, safety, and company policies
Maintain hygiene, health, and safety standards
Prepare daily, weekly, and monthly operational reports
Share MIS, sales analysis, and manpower reports with management