Key Responsibilities
Manage complete day-to-day restaurant operations.
Supervise kitchen staff, chefs, waiters, housekeeping and other employees.
Monitor food quality, service standards and customer satisfaction.
Manage inventory, stock, purchasing and wastage control.
Handle billing, cash management, sales reports and expenses.
Ensure hygiene, food safety and restaurant maintenance.
Manage staff attendance, shifts, training and discipline.
Resolve customer complaints and improve restaurant profitability.