Restaurant Manager

Oversee Daily Operations

• Ensure smooth and efficient restaurant operations.
• Supervise staff performance and workflow.

Customer Service Management

• Train and guide staff to provide excellent service.
• Handle customer feedback and resolve complaints.

Inventory and Stock Ordering

• Manage stock levels and reduce waste.
• Place orders for supplies and ingredients to ensure sufficient stock.

Cost Control and Budgeting

• Monitor expenses and control operational costs.
• Optimize resources to maximize profitability.

Hygiene and Safety Compliance

• Maintain cleanliness and follow food safety regulations.
• Ensure compliance with health and safety standards.

Facility and Equipment Maintenance

• Ensure restaurant equipment is well-maintained.
• Monitor and schedule necessary repairs.

Financial and Sales Management

• Prepare basic financial reports.
• Analyze sales performance and suggest improvements.