- Oversee daily restaurant operations, including staff management, inventory control, and customer service.
- Train, and manage staff to ensure high-quality customer service.
- Collaborate with chefs to plan menus, ensuring quality and reasonable pricing.
- Manage food and supply inventory, ensuring timely replenishment.
- Ensure customer satisfaction, handling complaints and feedback.
- Develop and implement sales and marketing strategies to increase restaurant sales.
- Manage restaurant finances budgeting and expense reporting
- Ensure restaurant cleanliness and safety, complying with relevant regulations.
- Ensure restaurant equipment functions properly, scheduling maintenance and replacements as needed.
- Provide training and development opportunities to enhance staff skills and knowledge.
- Foster and maintain customer relationships to increase customer loyalty.
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