Operations Management
Oversee daily restaurant operations, including opening and closing procedures
Monitor food quality, service standards, and cleanliness
Ensure adherence to company policies, health, and safety standards
Staff Management
Recruit, train, and supervise restaurant staff
Create staff schedules and manage shift rotations
Conduct regular performance evaluations and training sessions
Customer Service
Ensure excellent customer service and satisfaction
Handle customer complaints and resolve issues professionally
Monitor online reviews and implement improvement plans
Inventory & Cost Control
Manage stock levels and place orders as needed
Monitor food and labor costs and implement cost-saving measures
Minimize waste and ensure efficient resource usage
Financial Management
Assist in budget planning and financial reporting
Track daily, weekly, and monthly sales targets
Process payroll and ensure proper record-keeping
Marketing & Promotions
Collaborate on marketing strategies to attract new customers
Organize special events, offers, or community partnerships