Operations Management: Supervise all daily front-of-house and back-of-house activities, ensuring efficiency and adherence to brand standards.
Staff Management: Recruit, train, schedule, evaluate, and motivate employees; handle conflicts and maintain positive team culture.
Customer Service: Ensure exceptional guest experiences, resolve complaints, and build rapport with diners.
Financial Management: Control costs, manage budgets, monitor sales, audit inventory, order supplies, and maximize profitability.
Health & Safety: Ensure strict compliance with food safety, sanitation, and labor regulations.
Marketing & Growth: Implement promotional strategies, plan events, and identify ways to improve sales and attract customers.