Responsibilities Oversee daily operations: Manage all aspects of restaurant operations, including opening and closing procedures, scheduling, and staff supervision. Staff management: Hire, train, and evaluate restaurant staff, ensuring high levels of performance and customer service. Customer service: Ensure a high-quality customer experience, addressing complaints and resolving issues promptly. Inventory management: Oversee inventory control, ordering, and stock management to minimize waste and ensure availability of supplies. Budgeting and cost control: Manage restaurant budgets, track expenses, and implement strategies for cost reduction and profitability. Health and safety compliance: Ensure the restaurant adheres to all health, safety, and hygiene regulations. Marketing and promotions: Collaborate on marketing initiatives and promotions to drive customer engagement and increase sales. Menu development: Work with chefs to plan and develop menu items, ensuring offerings are current,...