- Operations Management: Oversee day-to-day operations, ensuring the restaurant runs smoothly and efficiently.
- Coordinate between front-of-house and back-of-house to maintain service standards. Staff Management: Hire, train, and manage staff, including scheduling shifts and handling conflicts.
- Conduct performance evaluations and provide feedback to employees.
- Customer Service: Ensure high levels of customer satisfaction by addressing complaints and resolving issues.
- Maintain a welcoming atmosphere for guests.
- Financial Management: Manage budgets, control costs, and optimize profitability.
- Oversee payroll, handle cash management, and monitor revenue reports.
- Inventory and Supply Chain Management: Monitor inventory levels, order supplies, and manage vendor relationships.
- Ensure the availability of necessary ingredients and supplies while minimizing waste.
- Compliance and Safety: Ensure compliance with health and safety regulations, including food safety standards.
- Marketing and Promotion: Develop and implement marketing strategies to attract and retain customers.
- Manage social media presence, promotions, and special events.
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