Key Responsibilities

1. Operational Management:

• Oversee daily restaurant operations, ensuring smooth service delivery.

• Monitor food preparation processes to ensure quality, safety, and compliance with company standards.

• Manage inventory levels, order supplies, and minimize waste.

2. Team Leadership:

• Recruit, train, and mentor restaurant staff, fostering a motivated and engaged team.

• Schedule staff to ensure optimal coverage during peak hours.

• Conduct regular performance evaluations and address any staff concerns.

3. Customer Service Excellence:

• Ensure a welcoming and positive experience for all customers.

• Address and resolve customer complaints or concerns promptly and professionally.

• Implement initiatives to enhance customer satisfaction and loyalty.

4. Financial Management:

• Monitor sales, labor, and inventory costs to achieve profitability goals.

• Prepare and analyze sales reports to identify areas for improvement.

• Implement cost-saving measures without compromising quality.

5.Marketing and Promotions:

• Support the execution of local marketing campaigns to drive foot traffic and sales.

• Collaborate with the team to implement seasonal promotions or menu updates.