1. Operations Management

• Oversee daily restaurant operations to ensure smooth service.
• Manage staff schedules, shifts, and task assignments.
• Monitor inventory and order supplies as needed.

2. Customer Service

• Ensure high levels of customer satisfaction.
• Handle customer complaints and feedback professionally.
• Train staff on delivering excellent service.

3. Staff Supervision & Training

• Recruit, train, and supervise restaurant staff.
• Conduct regular team meetings and performance reviews.
• Motivate staff and foster a positive work environment.

4. Financial Oversight

• Monitor daily sales and cash handling.
• Control costs and manage the restaurant budget.
• Track expenses and assist with payroll and vendor payments.

5. Compliance & Hygiene

• Ensure food safety and hygiene standards are followed.
• Comply with local health and safety regulations.
• Maintain cleanliness and order in all areas.

6. Marketing & Promotions

• Support local marketing efforts to attract customers.
• Implement seasonal promotions or special offers.
• Manage social media presence (if applicable).

7. Vendor & Supplier Management

• Build relationships with vendors and suppliers.
• Ensure timely delivery and quality of ingredients/supplies.
• Negotiate prices and contracts as needed.