1. *Operational Management:*

  - Oversee daily operations, ensuring the restaurant runs efficiently.

  - Manage inventory, order supplies, and ensure timely deliveries.

  - Maintain quality standards for food preparation and service.

2. *Staff Management:*

  - Hire, train, and supervise staff members, including shift leaders, cooks, and cashiers.

  - Schedule shifts and manage payroll.

  - Motivate and develop the team to deliver high levels of customer service.

3. *Customer Service:*

  - Ensure customer satisfaction by addressing complaints and resolving issues promptly.

  - Monitor customer feedback and make necessary improvements.

4. *Financial Management:*

  - Manage the restaurant’s budget, including sales targets, cost control, and profit margins.

  - Analyze financial reports and make decisions to improve profitability.

  - Handle cash management, including bank deposits and cash handling procedures.

5. *Health and Safety Compliance:*

  - Ensure the restaurant complies with health and safety regulations.

  - Conduct regular safety and cleanliness inspections.

  - Implement and enforce food safety protocols.

6. *Marketing and Promotions:*

  - Implement marketing strategies to attract customers.

  - Plan and execute promotions and special events.

  - Monitor competition and market trends to stay competitive.

7. *Customer Relatio1. *Operational Management:*

  - Oversee daily operations, ensuring the restaurant runs efficiently.

  - Manage inventory, order supplies, and ensure timely deliveries.

  - Maintain quality standards for food preparation and service.

2. *Staff Management:*

  - Hire, train, and supervise staff members, including shift leaders, cooks, and cashiers.

  - Schedule shifts and manage payroll.

  - Motivate and develop the team to deliver high levels of customer service.

3. *Customer Service:*

  - Ensure customer satisfaction by addressing complaints and resolving issues promptly.

  - Monitor customer feedback and make necessary improvements.

4. *Financial Management:*

  - Manage the restaurant’s budget, including sales targets, cost control, and profit margins.

  - Analyze financial reports and make decisions to improve profitability.

  - Handle cash management, including bank deposits and cash handling procedures.

5. *Health and Safety Compliance:*

  - Ensure the restaurant complies with health and safety regulations.

  - Conduct regular safety and cleanliness inspections.

  - Implement and enforce food safety protocols.

6. *Marketing and Promotions:*

  - Implement marketing strategies to attract customers.

  - Plan and execute promotions and special events.

  - Monitor competition and market trends to stay competitive.

7. *Customer Relations:*

  - Build and maintain relationships with regular customers.

  - Ensure that customer service is a priority for all employees.

8. *Reporting:*

  - Prepare and present regular reports on sales, labor, and inventory to upper management.

  - Track key performance indicators (KPIs) and use data to make informed decisions1. *Operational Management:*

  - Oversee daily operations, ensuring the restaurant runs efficiently.

  - Manage inventory, order supplies, and ensure timely deliveries.

  - Maintain quality standards for food preparation and service.

2. *Staff Management:*

  - Hire, train, and supervise staff members, including shift leaders, cooks, and cashiers.

  - Schedule shifts and manage payroll.

  - Motivate and develop the team to deliver high levels of customer service.

3. *Customer Service:*

  - Ensure customer satisfaction by addressing complaints and resolving issues promptly.

  - Monitor customer feedback and make necessary improvements.

4. *Financial Management:*

  - Manage the restaurant’s budget, including sales targets, cost control, and profit margins.

  - Analyze financial reports and make decisions to improve profitability.

  - Handle cash management, including bank deposits and cash handling procedures.

5. *Health and Safety Compliance:*

  - Ensure the restaurant complies with health and safety regulations.

  - Conduct regular safety and cleanliness inspections.

  - Implement and enforce food safety protocols.

6. *Marketing and Promotions:*

  - Implement marketing strategies to attract customers.

  - Plan and execute promotions and special events.

  - Monitor competition and market trends to stay competitive.

7. *Customer Relations:*

  - Build and maintain relationships with regular customers.

  - Ensure that customer service is a priority for all employees.

8. *Reporting:*

  - Prepare and present regular reports on sales, labor, and inventory to upper management.

  - Track key performance indicators (KPIs) and use data to make informed decisions:*

  - Build and maintain relationships with regular customers.

  - Ensure that customer service is a priority for all employees.