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restaurant manager oversees both the front-of-house and back-of-house operations to ensure smooth day-to-day functioning. Key duties include training and scheduling staff, monitoring food quality and safety standards, managing budgets and inventory, and delivering excellent customer service.Core ResponsibilitiesOperations: Take complete ownership of daily restaurant operations, ensuring all areas (kitchen, dining room, and bar) work together seamlessly.Team Management: Recruit, interview, hire, and train service and kitchen staff. Create work schedules to ensure adequate coverage and track employee performance.Customer Experience: Act as the primary point of contact for guest feedback. Proactively build customer loyalty, handle complaints, and resolve conflicts.Financial & Inventory Control: Manage budgets, track sales, optimize expenses, and minimize waste. Monitor stock levels, order supplies, and conduct re...