The Manager is responsible for overseeing the daily operations of the kitchen, ensuring high-quality food preparation and presentation. This role combines culinary expertise with leadership skills to manage kitchen staff, maintain inventory, and uphold safety and hygiene standards. The Manager will work to deliver exceptional dining experiences while managing food costs, contributing to menu development and managing operations efficiency. Kitchen Management, Supervise, train, and schedule kitchen staff to ensure smooth operations. Menu Development, Inventory and Ordering, Health and Safety. Maintain a clean and organized kitchen environment. Customer Service: - Address and resolve customer complaints or special requests related to food. - Ensure a high level of customer satisfaction through consistent food quality and presentation. Financial Management: - Prepare and manage budgets for kitchen operations. - Analyze financial reports to make informed decisions about menu pricing and inventory management.