Restaurant Manager

Oversee all day-to-day restaurant operations, including opening and closing procedures.

Ensure consistent food quality, presentation, and service standards.

Manage inventory levels, ordering, and cost control to minimize waste.

Ensure compliance with health, safety, and sanitation regulations.

Recruit, train, and supervise restaurant staff, ensuring high performance and adherence to company policies.

Create and manage staff schedules to optimize labor costs and meet business needs.

Conduct regular team meetings and performance evaluations.

Promote teamwork, professionalism, and a positive work environment