Restaurant Manager Cum Cashier

Roles and Responsibilities:

1. Oversee daily operations of the restaurant.
2. Manage and schedule staff, including hiring, training, and performance evaluations.
3. Ensure high standards of customer service and satisfaction.
4. Monitor food quality, presentation, and safety standards.
5. Handle inventory management, including ordering supplies and controlling costs.
6. Create staff schedules and ensure labor costs stay within budget.
7. Handle customer complaints and resolve service or food issues.
8. Ensure compliance with health and safety regulations.
9. Track financial performance, including sales, costs, and profit margins.
10. Develop and implement marketing and promotional strategies to increase business.