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Oversee and manage daily restaurant operations, ensuring smooth service and high-quality food standards.
Supervise, train, and schedule front-of-house and kitchen staff, including servers, cooks, and dishwashers.
Ensure all food is prepared and served in accordance with company standards and health regulations.
Maintain inventory, order supplies, and manage costs to ensure profitability.
Monitor guest satisfaction and address any concerns or feedback promptly.
Implement and maintain cleanliness and sanitation standards in the restaurant.
Manage labor costs and ensure proper staffing levels based on business needs.
Coordinate with other departments to ensure seamless communication and service delivery.
Stay up-to-date with industry trends and suggest improvements to improve operations and guest experience.