Operational Leadership — Oversee daily restaurant activities, ensuring smooth workflow across kitchen, service, and delivery.
• Staff Management — Recruit, train, schedule, and supervise employees; maintain discipline and performance standards.
• Quality Control — Ensure food taste, hygiene, presentation, and service quality meet brand standards.
• Customer Experience — Handle customer feedback, resolve complaints, and maintain high satisfaction levels.
• Inventory & Procurement — Monitor stock levels, approve purchases, prevent wastage, and maintain supplier relationships.
• Financial Oversight — Track daily sales, expenses, cost control, and profitability; prepare weekly/monthly reports.
• Compliance & Safety — Ensure food safety, hygiene, municipality compliance, and staff safety protocols.
• Menu Coordination — Work with chefs to update menu items, pricing, and seasonal promotions.
• Team Motivation — Build a positive work culture, encourage teamwork, and reduce staff turnover.
• Crisis Handling — Manage unexpected issues like staff shortages, equipment failure, or customer escalations.