Restaurant Manager

The Employee’s duties shall include, but are not limited to, the following:

1. Managing the daily operations of the restaurant and ensuring smooth service.
2. Supervising and coordinating kitchen and service staff.
3. Ensuring high standards of food quality, hygiene, cleanliness, and customer service.
4. Preparing staff schedules and monitoring attendance and discipline.
5. Handling customer complaints and ensuring customer satisfaction.
6. Monitoring daily sales, cash handling, billing, and basic financial reporting.
7. Controlling inventory, reducing wastage, and coordinating with suppliers.
8. Assisting management in achieving sales targets and operational goals.
9. Ensuring compliance with company policies and local regulations.