The Restaurant Manager oversees the daily operations of the restaurant to ensure efficiency, quality service, and customer satisfaction. Responsible for managing staff, maintaining high standards of food and service, and ensuring profitability and smooth operations.

Key Responsibilities:

• Supervise and coordinate all restaurant activities and staff performance.
• Ensure excellent customer service and resolve customer complaints promptly.
• Monitor food quality, presentation, and hygiene standards.
• Manage inventory, supplies, and cost control to meet profit targets.
• Recruit, train, and motivate staff to achieve operational goals.
• Implement health, safety, and sanitation guidelines.
• Coordinate with the kitchen and other departments to ensure smooth workflow.
• Prepare reports on sales, expenses, and staff performance.