1. Manage day-to-day operations, including staff scheduling, task delegation, and workflow management.
2. Ensure the restaurant meets or exceeds cleanliness, safety, and service standards.
3. Recruit, train, and mentor staff to ensure exceptional team performance.
4. Manage inventory and supply chain to ensure ample, high-quality ingredients and supplies.
5. Develop and execute sales and marketing strategies to increase foot traffic and profitability.
6. Responsible for financial management, including budgeting, cost control, and financial reporting.
7. Ensure staff compliance with company policies, procedures, and relevant laws and regulations.
8. Researching and identifying new market opportunities including new markets, growth areas
9. Developing strategic plans based on the needs identified in the market to boost business growth and potential.
10. Developing new relationships with business partners in targeted markets and enhancing relationships with existing partners.
11. Work towards attracting new clients and negotiation with key vendors.
12. Report on progress and propose new business strategies.
