Restaurant Manager : Oversees daily operations, staff performance, customer service, and financial goals

Key responsibilities include scheduling, inventory management, ensuring health and safety compliance, and resolving guest issues. They must have excellent leadership, communication, and technical skills to drive profitability and maintain high service standards.



Key Responsibilities and Duties


+ Operations Management: Oversee both front-of-house and back-of-house, ensuring smooth daily service.

+ Staff Management: Recruit, train, mentor, and schedule employees, while fostering a positive work environment.

+ Customer Service: Address customer complaints promptly and professionally to ensure high satisfaction.

+ Financial Performance: Manage budgets, monitor food and labor costs, and implement strategies to increase profits.

+ Inventory & Purchasing: Track inventory, order supplies, and maintain relations...